Lemon Curd Cheesecake with Candied Lemons

So this Easter I made the same lemon curd cheesecake I make every Easter but this year I decided to top it with candied lemons.  I use the same recipe from Betty Crocker every year because it just plain rocks!! This year I wanted it a little fancier so I topped it with candied lemons which are super easy to make.  Sadly I forgot to take a picture of my cheesecake before it was devoured by my friends and family :(  But here is the recipe nonetheless.  Additionally this cheesecake looks gorgeous topped with fresh blueberries, strawberries, raspberries or white chocolate shavings.  Though Easter is over I think this would also make a lovely dessert for Mother’s Day or a baby shower.  Enjoy!!!

Lemon Curd Cheesecake (from Betty Crocker)

1 1/2	cups finely crushed vanilla wafer cookies (40 cookies)
2	teaspoons grated lemon peel
1/4	cup butter or margarine, melted
3	packages (8 ounces each) cream cheese, softened
3/4	cup sugar
3/4	cup lemon curd
3	eggs

Heat oven to 325ºF. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9×3 inches.

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.

Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.

Candied Lemons

• Slice a lemon thinly, about 12 slices.  Remove seeds.

 

• Place in boiling water for 2 minutes, remove to ice bath.

 

• In a shallow pot combine 1 cup water with 1 cup sugar.

 

• Disolve sugar.

 

• Add lemons in pot in one layer.

 

• Bring to boil and simmer for 1 hour, careful not to let sugar darken.

 

• Remove to parchement paper and let cool

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