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3 8 oz pkg 1/3 less fat
Philadelphia Cream Cheese
1 cup sugar or Splenda (divided)
tsp. kosher salt
tsp. lemon extract
1 tsp. real vanilla flavoring
1 tbsp. lemon juice
3 large eggs
2 cups fat free sour cream (divided)
1 cup fat free half and half
cup sifted flour
2 cups lemon curd (divided)
*1 logs of sugar cookie dough for crust


* Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out to fit a greased 10-inch spring form pan. It is okay if dough spreads up the sides (looks decorative after baking).

Pre bake crust until light golden brown. Let cool completely before pouring batter in.

Cream together in a mixer, cream cheese, 3/4 cup sugar, salt, lemon extract and vanilla flavoring (add lemon juice last).

Make sure all ingredients are completely mixed;set aside. In a Separate mixing bowl, lightly beat eggs, 1-cup lemon curd, 1 cup of the sour cream, and 1 cup half & half.

Turn mixer on low and slowly add to creamed mixture. Gradually increase speed to medium.

Mix in sifted flour one tablespoon at a time until fully incorporated.

Pour batter into the pre-baked crust. Place into 350F preheated oven and bake for one hour.

Remove from oven and let cool on wire rack for 20 minutes.


Mix together the remaining sugar, sour cream and lemon curd. Spread topping onto cooled cheesecake. Turn oven up to 450F. Return cheesecake to oven for 10 minutes, then turn oven off and leave cheesecake in oven for 1 hour.

Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hours or over night before serving.

Submitted by: Anita R. Segal
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