This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Lemon Polenta Cake
Lemon String Beans
Winter Fruit Salad with Lemon Poppyseed Dressing
Cheesecake Cupcakes
Marinated Rosemary Lemon Chicken
more »
Top Related Articles
Baking Cheesecake, Step by Step
Ten twists on one great cheesecake
Simply Perfect Scones
Making Cheesecake Filling
Making Crumb Crusts
Decorating Cakes: Finishing Touches
Very Berry Shortcake Simplified
Petit Fours
Ten Tips for Great Holiday Cakes
Perfect Cheesecakes
Related Collections
Easter Cheesecakes
Cheesecake
Gluten-Free Dessert Recipes
Lemon Cakes
Cake Recipes

1 of

Simply Lemon

By: RSHARRL

"An easy, crust-free cheesecake that is topped by store-bought lemon curd. Lemon curd can be found in the 'jams and jellies' aisle of the grocery store. "

Rate/Review | Read Reviews (17)

1,076 Saves

Prep Time:
25 Min

Cook Time:
35 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie pan

Ingredients

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup sour cream
3 tablespoons white sugar
1 (10 ounce) jar lemon curd

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.
Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.