Lemon Cheesecake


Lemon Curd

  • 5 egg yolks

  • 1 cup sugar

  • 4 lemons, zested and juiced

  • 1 stick butter, cubed

In a double boiler, whisk egg yolks and sugar. Add juice and zest. Whisk until thickened.

Remove from heat and add butter, one piece at a time, whisking until each piece is melted.

Cover with plastic wrap, making sure wrap is touching surface of curd.


  • 1 cup flour

  • 1 stick butter, softened

  • 1/4 cup sugar

  • 1 tsp lemon zest

  • 1 egg yolk

Preheat oven to 425 degrees.

Mix all ingredients together and press into bottom and one inch up greased sides of a springform pan.

Bake 8 min, or until just golden.


  • 4 8-oz. packages cream cheese

  • 1 1/4 cup sugar

  • 4 eggs

  • zest and juice of one lemon

Turn oven temperature down to 350 degrees.

Mix cream cheese and sugar until smooth, about 3 min. Add eggs one at a time, scraping sides of bowl after each egg. Add lemon juice and zest.

Bake 45-55 minutes. Let sit in open oven, turned off, for about one hour.

Cover and refrigerate overnight. Top with lemon curd when ready to serve.