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      Lemon Cheesecake

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      19421054_BG1.jpg







      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.


      Crust



      • 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.


      Filling



      • 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.

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