¾ cup sugar
1 Tbsp grated lemon ring
2 large eggs
2/3 cup fresh lemon juice (about 4 large lemons)
2 Tbsp butter
1. Combine the first three ingredients in a saucepan over medium heat, stirring with a wisk. Cook until sugar dissolves and mixture is light in color (about 3 min). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools) Yield:1-1/2 cups (Can be stored in ref. for one week)
Variation: substitute line rind and juice for lemon rind and juice
2/3 cup all purpose flour
2 Tbsp sugar
2 Tbsp chilled butter, cut into small pieces
2-3 Tbsp ice water
Mix flour and sugar; cut butter into dry mix until it resembles coarse meal. Add water; mix with fork.
Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 deg for 10 minutes; cool on wire rack.
Reduce oven to 325 deg
3 (8-oz) blocks fat free cream cheese softened
2 (8-oz) blocks 1/3-less fat cream cheese softened
Beat cheeses at high speed until smooth
1-3/4 Cup sugar, 3 Tbsp flour, 2-1/2 Tbsp grated lemon rind, 2 tsp vanilla extract, ¼ tsp salt.
Add 5 large eggs, one at a time, beating well after each egg.
Pour the cheese mixture into the prepared pan. Spoon mounds of the lemon curd evenly over the top (recipe calls for 1-Cup, we used all)
Swirl together using the tip of a knife.
Bake at 325 for 1-hour, 15 minutes or until cheesecake is almost set.
Remove from oven and cool to room temperature. Cover and chill for at least 8 hours.
( we found that it took at least two 15-min overtimes to sufficiently cook the cake; should try the convection oven???)
Got the recipe from Sandy Durham who got it from So. Living Cooking Lite (I think) Tried Oct/Nov 2000.. Extremely delicious!!!!