Creamy Lemon Cheesecake
"My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. —Anne Henry, Toronto, Ontario..."
INGREDIENTS
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1 cup graham cracker crumbs
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2 tablespoons butter, melted
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FILLING:
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2 packages (8 ounces each) reduced-fat cream cheese
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1 package (8 ounces) fat-free cream cheese
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1-1/3 cups sugar
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1/3 cup lemon juice
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1 tablespoon grated lemon zest
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3 large eggs, lightly beaten
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TOPPINGS:
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1 cup reduced-fat sour cream
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4 teaspoons plus 1/2 cup sugar, divided
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1 teaspoon vanilla extract
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4-1/2 teaspoons cornstarch
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1/4 teaspoon salt
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3/4 cup water
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1 large egg yolk, beaten
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1/3 cup lemon juice
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1 tablespoon butter
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2 teaspoons grated lemon zest
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