I've doubled up the lemon curd in these too - there's lemon curd mixed in with the cheesecake base and then generous dollops of lemon curd swirled through the top to give you intense bursts of lemon curd and to make them look pretty
In a large mixing bowl or stand mixer, beat together the cream cheese, sugar, salt, and lemon zest. Use a spoon to dollop the blackberry puree all over the cheesecake
Mix in the egg, vanilla, salt, lemon juice, and lime zest. Spread into a greased 9x13" and and refrigerate while making the cheesecake batter. Bake 35-40 minutes or until cheesecake is mostly set but still jiggly
This CheesecakeLemon Curd Berry Crescent Bars recipe has been sponsored by Pillsbury. My easy homemade lemon curd filling adds a tangy sweetness when it is combined with the cheesecake filling, fresh raspberries and blueberries
Make a layer of cheesecake and a layer of pumpkin pie. But if you're sick of pies for some unknown reason, or if you are really bad at rolling out pie crusts, or if you just want everyone to grovel at your feet this Thanksgiving, you can always make these pumpkin bars
Lemon curd, especially made with Meyer Lemons, is heavenly eaten straight off the spoon, on crackers, in trifles, layered in cakes, sandwiched in macarons or even as I made today - on top of cheesecake
Prepare cheesecake mixture. Pour cheesecake batter on top and smooth the top with a rubber spatula. Break up remaining snickerdoodle dough into small clumps and sprinkle over cheesecake layer
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