Simply Lemon

Simply Lemon

27
RSHARRL 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 500 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 194 mg
  • 64%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. 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.
  3. Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
  4. 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.

Reviews

27
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower...

Most helpful critical review

This is good, but if you serve this to anyone with a wheat or gluten allergy, you must cheack the ingredients on the lemon topping, as many of them use a food starch, modified food starch, or wh...

I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower...

This is good, but if you serve this to anyone with a wheat or gluten allergy, you must cheack the ingredients on the lemon topping, as many of them use a food starch, modified food starch, or wh...

One taste to review, another to "make sure," it's not what we were hoping for. I agree with "tulips*n*truffles" review. The texture is not creamy but thick and eggy, almost grainy. The flavor is...

Delicious. My entire family loved it. I added a graham cracker crust because I love the contrast with the sweet crust and the lemon. Next time I think that I will add lemon just to the sour c...

I'm one of those people who sees a poor review on a recipe and believes the cook must have done something wrong. :-( This time, however, I'm certain I followed the recipe to a "T" - and it is ju...

My aunt and three cousins have Celiac Disease. Since I am usually the dessert maker for family functions I made this so they have a dessert they can eat too among the pies, cakes, and cookies t...

I modified slightly by adding 1 additional pkg cream cheese and using 3 eggs. Fabulous!! I'll make this often. I made my own lemon curd (recipes on allrecipes.com, of course) which is easy an...

Delicious!--with just a few changes: Change to 3 pkg crm cheese & 3 eggs. Add juice and zest from one lemon--save some zest for on top. Add Graham cracker crust--brush on egg white and bake 5 mi...

This recipe is very good and very easy to make. We are having a progressive dinner and I am making this for one of the desserts.