Prep Time 30 min
Cook Time 45 Min
Servings 8
Difficulty Moderate

Ingredients

  • LEMON CURD
  • 1 tsp. grated lemon peel
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup butter
  • CRUST
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups vanilla wafer crumbs
  • 3/4 cup ground almonds
  • 2 tsps. grated lemon peel
  • 7 tbsps. butter
  • CHEESECAKE
  • 2 (8 oz.) pkgs. cream cheese
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1/2 cup heavy cream
  • 2 tbsps. powdered sugar
  • 12 to 15 fresh red raspberries
  • 1 lemon

Directions

  • Step 1

    WHISK together sugar, lemon juice and lemon peel in small saucepan. Whisk in eggs. Add butter. Cook over medium-low heat 7 minutes or until thickened, stirring constantly. Transfer lemon curd into bowl. Press plastic wrap directly onto surface to prevent skin from forming. Cool 30 minutes.

  • Step 2

    HEAT oven to 350°F. Coat a 9-inch deep-dish pie plate with no-stick cooking spray. Stir together crumbs, almonds and lemon peel. Stir in butter. Press mixture onto bottom and sides of pie plate. Bake for 10 to 12 minutes or until set. Cool completely on wire rack.

  • Step 3

    BEAT cream cheese and sugar in medium bowl with electric mixer on medium speed for 2 minutes or until smooth. Add eggs, one at a time, beating on low speed until just blended. Measure ½ cup prepared lemon curd and set aside. Add remaining lemon curd to cream cheese mixture with sour cream, vanilla and lemon extract. Mix until blended. Pour into prepared crust. Spoon reserved lemon curd by tablespoonfuls over cheesecake filling. Swirl into filling with a sharp knife. Bake 30 to 35 minutes or until center is almost set. Cool completely on wire rack. Cover and refrigerate several hours or overnight.

  • Step 4

    BEAT cream, powdered sugar and remaining ½ teaspoon vanilla in small bowl with electric mixer on medium speed until stiff peaks form. Pipe whipped cream onto pie, along inside edge of crust, creating a decorative border. Garnish with raspberries and lemon slices. Chill until ready to serve.

Serving size
(1 slice, 1/8 of pie)

  • Calories 710
  • Calories from Fat480g
  • Total Fat 53g
  • Saturated Fat 28g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 265mg
  • Sodium 400mg
  • Potassium 0mg
  • Total Carbohydrates 51g
  • Dietary Fiber 3g
  • Sugars 40g
  • Protein 11g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet