Simply Lemon

Simply Lemon

27
RSHARRL 0

"An easy, crust-free cheesecake that is topped by store-bought lemon curd. Lemon curd can be found in the 'jams and jellies' aisle of the grocery store."

Ingredients

1 h servings 500 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 194 mg
  • 64%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.
  3. Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
  4. To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.
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Reviews

27
  1. 31 Ratings

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I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower...

This is good, but if you serve this to anyone with a wheat or gluten allergy, you must cheack the ingredients on the lemon topping, as many of them use a food starch, modified food starch, or wh...

One taste to review, another to "make sure," it's not what we were hoping for. I agree with "tulips*n*truffles" review. The texture is not creamy but thick and eggy, almost grainy. The flavor is...