LEMON-SWIRLED CHEESECAKE If your springform pan is made of dark metal, cook the cheesecake 5 to 10 minutes less. CRUST 2/3 cup all-purpose flour 2 tablespoons sugar 2 tablespoons chilled butter or stick margarine, cut into small pieces 1 tablespoon ice water Cooking spray FILLING 3 (8-ounces) blocks fat-free cream cheese, softened 2 (8-ounce) 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 1 cup Lemon Curd

Preheat oven to 400°F.

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 resemble 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°F for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°F.

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.

Serves 16.

1 Serving - 1 Wedge: Calories: 310 (Cal. from fat: 33%), Fat: 11.4g (Saturated: 6.4g), Cholesterol: 126mg, Sodium: 458mg, Carbohydrate: 39g, Protein: 12.2g.

[Cooking Light, May 2000]