Herb lovers: Try adding 1 tablespoon finely chopped fresh rosemary to the crust. If your springform pan is made of dark metal, cook the cheesecake 5 to 10 minutes less.
For the crust:
2/3 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1 tablespoon ice water
Cooking spray
For the filling:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup Lemon Curd (see recipe)
Preheat oven to 400 degrees. To make 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 400 degrees for 10 minutes
cool on a wire rack. Reduce oven temperature to 325 degrees. To make the filling: Beat cheeses at high speed in a mixer until smooth. Add 1 3/4 cups sugar, flour, lemon rind, extract and 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 degrees for 1 1/4 hours or until cheesecake is almost set. Remove cheesecake from oven and cool to room temperature. Cover and chill for at least 8 hours. Per serving: 310 calories, 12 grams protein, 11 grams fat (percent calories from fat, 33), 39 grams carbohydrates, 126 milligrams cholesterol, 458 milligrams sodium, less than 1 gram fiber.
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