MENU
component-ddb-728x90-v1-01-desktop

Lemon Cheesecake

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.

Trending