For the Crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup unsalted butter, melted
For the Cheesecake:
2 packages (8 ounces each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup lemon juice
For the Lemon Swirl:
1/4 cup lemon curd
Optional Substitutions:
Almond flour for graham crackers for a gluten-free version
Coconut oil can replace butter for a dairy-free alternative
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a greased 8×8 inch baking dish.
Bake: In a preheated 325°F (163°C) oven for 10 minutes. Allow to cool.
Make the cheesecake mixture: Beat cream cheese with sugar until smooth. Add eggs one at a time, followed by vanilla, lemon zest, and lemon juice. Pour over the prepared crust.
Add the lemon swirl: Spoon lemon curd randomly over the cheesecake layer. Use a toothpick or knife to swirl the curd into the cheesecake.
Final baking: Bake for 35-40 minutes or until the center is just set. Cool completely, then refrigerate for at least 3 hours.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Kcal: 320 kcal | Servings: 12 servings

By Admin

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