Ingredients:
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
2 tbsp fresh lemon juice
1½ tsp lemon extract
1½ cup whipping cream
1 jar (11¼ oz) lemon curd
1 (9½) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)
Crust Procedure:
Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons melted butter.
Press into bottom and part way up sides of 9½-inch spring form pan. Wrap double thickness of foil around bottom and part way up sides of the outside of pan to prevent any leakage.
In bowl of electric mixer, beat together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.
Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9½-inch spring form pan).
Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese filling. Carefully top with remaining cheese filling.
Drop teaspoonfuls of remaining lemon curd over surface of filling.
With a knife, swirl lemon curd slightly through cheese filling.
Bake in preheated 325° oven 1 hour and 15 to 20 minutes. Cool to room temperature. Refrigerate until serving time.
Just before serving whip remaining 1 cup cream until thick and pipe onto top of cheesecake for garnish. Decorate with shaved white chocolate, if desired.
Restaurant: The Cheesecake Factory
Recipe Type: Unknown
Submitted By: Unknown
Recipe Author: Unknown
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: Unknown
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