Lemon Cheesecake with Lemon Curd

Yield: One 8-inch Cheesecake

Ingredients:

Crust:

• 1 1/2 c. vanilla wafer crumbs (can be gluten-free)
• 2 T. granulated sugar
• 6 T. melted butter

Cheesecake Filling:

• 3 (8 oz) pkgs. cream cheese, softened
• 1 1/4 c. granulated sugar
• 3 eggs
• 2 tsp. vanilla extract
• 1/2 tsp salt
• 3/4 c. heavy whipping cream
• 1/4 c. fresh lemon juice
• Zest from 2 lemons

Lemon Curd:

• 1/2 tbsp. lemon zest
• 4 egg yolks
• 1/2 c. fresh lemon juice
• 3/4 c. sugar
• 1/4 tsp. salt
• 1/4 c. unsalted butter, cut into cubes

Directions:

1. Preheat oven to 325° F. Line the bottom and sides of a 8” spring form pan.

For the Crust:

1. Mix together sugar and graham cracker crumbs in a bowl. Slowly add the melted butter until crumbs are moistened.
2. Spoon crumbs into the bottom of the lined spring form pan and press crust out to the edges. Place in fridge to set.

For the Filling:

1. In a large mixing bowl cream together cream cheese and sugar. Blend in the eggs one at a time, beating between each addition.
2. Stir in vanilla, salt, lemon juice, and lemon zest until incorporated then mix in the heavy whipping cream.
3. Take the crust out of the fridge. Pour the filling into the pan smoothing it out with a spoon.
4. Place the cheesecake in the oven and bake for about 60 minutes, or until the edges are cooked and the middle has a slight wobble. Let the cheesecake cool completely in the fridge. 

For the Curd:

1. In a large saucepan whisk together egg yolks, lemon zest, lemon juice, sugar, and salt.
2. Place mixture over a very low heat, stirring constantly, until the mixture barely comes to a boil and is thickened so that it sticks to the back of a spoon.
3. Take mixture off the heat and stir in butter until incorporated, custard should be thick. Pour custard in a large bowl and refrigerate until cold.

Assembly:

1. Take cheesecake out of freezer and remove the sides of the spring form pan, place the cheesecake onto a serving tray or cake stand.
2. Spoon the lemon curd on top of the cheesecake. Pipe whipped cream around the edges. Keep refrigerated when not serving.