Ingredients
Scale
- 2 cups crushed biscuits or crunchy cookies (such as graham crackers, Biscoff, or vanilla wafers)
- 3 tablespoons granulated sugar
- 1/2 cup melted butter
- 12 oz cream cheese, softened slightly
- 2 eggs
- 1/4 cup sour cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Lemon curd or lemon compote for swirling
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Combine crushed biscuits, sugar, and melted butter. Press mixture into the bottom of the prepared pan to form the crust.
- Bake crust for 10 minutes, then set aside to cool slightly.
- In a mixing bowl, beat cream cheese until creamy. Add sour cream, sugar, vanilla, and flour, mixing until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the cooled crust.
- Drop spoonfuls of lemon curd or compote over the cheesecake layer and use a skewer or knife to swirl the lemon into the batter.
- Bake for 40-50 minutes, until the edges are set and the center is slightly jiggly.
- Cool completely, then refrigerate for at least 2 hours before slicing and serving.
Notes
For best results, use room temperature ingredients. You can substitute the lemon swirl with strawberry or other fruit compote for a different flavor. Chill thoroughly before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 80