Instructions: Lemon curd is a creamy custard that is available in large supermarkets and specialty gourmet shops.

Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch spring-form pan.

In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition.

Add 1 cup whipping cream, lemon juice, food color and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan.

Bake at 350 degrees F. for 55 to 65 minutes or until set.
* Cool in pan completely.

In small bowl, stir lemon curd to soften mixture. Spread smoothly over top of cheesecake to within 1/2-inch of edge. Refrigerate several hours or overnight.

Just before serving, carefully run knife around sides of pan to loosen.

Remove sides of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with lemon peel, if desired. Store in refrigerator.

TIP:
* To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.

HIGH ALTITUDE - Above 3500 Feet: No change.

Amount

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