Lemon Swirl Cheesecake
| Yield: | 12 Servings |
| Categories: | Desserts |
| Crust: | ||
| 6 | Whole Graham Crackers -- | |
| About 3 ounces | ||
| 1 | c | Walnuts -- toasted |
| 3 | tb | Butter -- melted |
| 2 | ts | Lemon Peel -- grated |
| Filling: | ||
| 16 | oz | Cream Cheese -- at room |
| Temperature | ||
| 1/2 | c | Sugar |
| 1/2 | c | Frozen Lemonade Concentrate |
| Thawed | ||
| 2 | ts | Lemon Peel -- grated |
| 3/4 | c | Sour Cream |
| 2 | lg | Eggs |
| Topping: | ||
| 1 | c | Sour Cream |
| 11 1/4 | oz | Lemon Curd -- purchased |
| 2/3 | c | Whipping Cream -- chilled |
| 2 | 1/4-Inch Thick Lemon Slices | |
| Cut into 4 | ||
| Wedges | ||
| 8 | sm | Mint Sprigs |
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