Lemon Chiffon Cheesecake

Lemon Chiffon Cheesecake

Ingredients:

3 pkgs Cream Cheese
1 1/4 cup sugar
1/4 tsp. salt
1/2 tsp. lemon extract
1 tsp. real vanilla flavoring
1 tbsp. lemon juice
3 large eggs
2 cups sour cream
1 cup fat free half and half
1/4 cup sifted flour
2 1/2 cups lemon curd
1 ¼ logs of sugar cookie dough for crust

 

Directions:

 

Crust:

Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out to fit a greased 10-inch spring form pan. Pre bake crust until light golden brown. Let cool completely before pouring batter in. Cream together in a mixer, cream cheese, 3/4 cup sugar, salt, lemon extract and vanilla flavoring. Make sure all ingredients are completely mixed; set aside. In a Separate mixing bowl, lightly beat eggs, 1½-cup lemon curd, 1 cup of the sour cream, and 1 cup half & half. Turn mixer on low and slowly add to creamed mixture. Gradually increase speed to medium. Mix in sifted flour one tablespoon at a time until fully incorporated. Pour batter into the pre-baked crust. Place into 350°F preheated oven and bake for one hour. Remove from oven and let cool on wire rack for 20 minutes.

 

Topping:

Mix together the remaining sugar, sour cream and lemon curd. Spread topping onto cooled cheesecake. Turn oven up to 450°F. Return cheesecake to oven for 10 minutes, then turn oven off and leave cheesecake in oven for 1 hour. Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hours or overnight before serving.