Lemon Swirled Cheesecake
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled butter or stick margarine, cut in small pieces
1 tablespoon ice water
3 pkgs. (8 oz. each) fat-free cream cheese, softened
2 pkgs. (8 oz. each) 1/3-less-fat cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
2-1/2 teaspoons grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice - about 3 lg. lemons
2 tablespoons butter or stick margarine
Make lemon curd: Combine the first 3 ingredients for lemon curd in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon
juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). Yield: about 1 cup (serving size: 2 tablespoons).
Preheat oven to 400ºF.
To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400ºF for 10 minutes; cool on a wire rack. Reduce oven temperature to 325ºF.
To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1-3/4 cups sugar and the next 4 ingredients (1-3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325°F for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.