Lemon Supreme Cheesecake

Lemon Supreme Cheesecake
350 min.
16
400kcal

Suggestions


Indulge in the delightful flavors of our Lemon Supreme Cheesecake, a dessert that promises to elevate any gathering with its zesty charm and creamy texture. This cheesecake is not just a treat for the taste buds; it’s a celebration of citrus goodness that will leave your guests raving about your culinary skills. With a buttery vanilla wafer crust that perfectly complements the rich cream cheese filling, each slice is a harmonious blend of sweet and tangy notes.

Imagine the refreshing burst of lemon as you take your first bite, enhanced by the velvety smoothness of whipped cream and a luscious layer of lemon curd on top. This cheesecake is a showstopper, ideal for special occasions or simply to satisfy your sweet cravings. The preparation may take some time, but the end result is well worth the wait. With a total of 350 minutes to create this masterpiece, you’ll find that the anticipation only adds to the excitement.

Perfectly portioned for 16 servings, this dessert is not only a feast for the eyes but also a guilt-free indulgence at just 400 calories per slice. Whether you’re hosting a dinner party or enjoying a quiet evening at home, the Lemon Supreme Cheesecake is sure to impress. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will become a cherished favorite in your recipe collection!

Ingredients

  • 1.5 cups chocolate wafer crumbs (40 cookies)
  • tablespoons sugar 
  • 0.5 teaspoon lemon zest grated
  • 0.3 cup butter melted
  • 24 oz cream cheese softened
  • 0.8 cup sugar 
  •  eggs 
  • cup whipping cream (heavy)
  • tablespoon lemon zest grated
  • tablespoons juice of lemon fresh
  • 0.3 teaspoon salt 
  • cup lemon curd (10)
  • 0.5 cup whipping cream (heavy)
  • tablespoon sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • springform pan

Directions

  1. Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)
  2. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth.
  3. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth.
  4. Pour into crust-lined pan.
  5. Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.
  6. In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.
  7. Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.

Nutrition Facts

Calories400kcal
Protein5.28%
Fat64.31%
Carbs30.41%

Properties

Glycemic Index
21.05
Glycemic Load
12.35
Inflammation Score
-5
Nutrition Score
4.9560869517534%

Flavonoids

Eriodictyol
0.14mg
Hesperetin
0.41mg
Naringenin
0.04mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:400.29kcal
20.01%
Fat:29.18g
44.89%
Saturated Fat:17.08g
106.77%
Carbohydrates:31.04g
10.35%
Net Carbohydrates:30.6g
11.13%
Sugar:26.38g
29.31%
Cholesterol:106.69mg
35.56%
Sodium:313.85mg
13.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.4g
10.79%
Vitamin A:1033.93IU
20.68%
Vitamin B2:0.21mg
12.33%
Selenium:7.57µg
10.81%
Phosphorus:89.77mg
8.98%
Calcium:65.59mg
6.56%
Vitamin E:0.82mg
5.47%
Vitamin B5:0.47mg
4.75%
Manganese:0.08mg
4.06%
Vitamin B12:0.22µg
3.64%
Iron:0.65mg
3.59%
Folate:14.26µg
3.56%
Vitamin D:0.52µg
3.48%
Copper:0.07mg
3.32%
Potassium:115.45mg
3.3%
Zinc:0.49mg
3.29%
Magnesium:12.25mg
3.06%
Vitamin B6:0.05mg
2.66%
Vitamin B1:0.04mg
2.66%
Vitamin C:1.79mg
2.17%
Vitamin K:2.13µg
2.03%
Vitamin B3:0.37mg
1.83%
Fiber:0.44g
1.76%