Lemon Cheesecake

lemon cheesecake

Ellenos Lemon Curd pairs with cream cheese, sugar, and vanilla for a quick and easy no-bake cheesecake, perfect for springtime.  

Ingredients: 

  • 1 ½ cups graham cracker crumbs 
  • 6 tablespoons unsalted butter, melted 
  • ¼ teaspoon salt 
  • 8oz cream cheese, at room temperature 
  • 1 16oz container or 3 5.3oz containers of Ellenos Lemon Curd 
  • ¼ cup sugar
  • ½ teaspoon vanilla extract 

 

Equipment: 

  • 9-in round tart pan
  • Large bowl, measuring cups, and spatulas
  • Hand mixer or standing mixer, fit with a paddle 

 

YIELD  PREP TIME  CHILL TIME  TOTAL TIME 
1 9-in tart, approx. 8 servings  20 minutes  8 hours for 9-in round 

or 

2 hours for small cups 

9 hours 

 

Instructions: 

  1. Prepare the crust. Preheat oven to 350°F. Mix crumbs, butter, and salt in a medium bowl. Press into tart pan evenly. Bake for 10 minutes. 
  2. In a separate bowl using either a hand mixer or stand mixer, beat cream cheese until smooth. Add cane sugar, Lemon Curd, and vanilla extract, and continue to beat until smooth.  
  3. Once crust has baked, remove from oven and allow to cool for at least 1 hour. 
  4. Once the crust has cooled, fill with cream cheese filling and smooth the surface. 
  5. Refrigerate for 8 hours, or until set.    

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