Lemon Bar Cheesecake Recipe
2 pkg. (8 oz. each) cream cheese, softened to room temperature
1 cup sour cream (optional)
1/2 cup sugar
1 tsp. vanilla
2 room temperature large grade AA eggs
6 extra-large eggs at room temperature
3 cups granulated sugar
1 cup freshly squeezed lemon juice
1 cup flour
2 Tbsps. grated lemon zest (4 to 6 lemons)
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
HEAT oven to 350 degrees.
Combine ingredients and mix into stiff dough, form into bottom of 9-inch springform pan or 9-inch pie pan. Bake the crust for 15 to 20 minutes, until very lightly browned and let cool while preparing the rest of the recipe.
Cook lemon curd in a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Strain through fine-mesh sieve into a wide shallow dish. Using a rasp tool add grated lemon rind and mix, then cool at room temperature before using.
Beat cream cheese at medium speed until smooth. Add sour cream, sugar, and vanilla in mixer at medium speed until well blended, do not overmix. Add eggs, one at a time, mixing on low speed after each until just blended.
Fill pan halfway up with cream cheese filling, then add a thick layer of the cooled lemon curd. Top lemon curd with layer of cream cheese filling. Top cheesecake with a thin layer of lemon curd.
If using a pie pan pour mixture into graham cracker crust. If using a springform pan, wrap foil around base of pan to prevent water seepage. Place cheesecake springform pan in larger metal pan with sides, place pans in oven then fill bottom of larger pan with 1/2 of hot water. The hot water bath method for springform pans bakes the cheesecake so it does not darken, curdle, or crack.
Bake the cheesecake at 350 degrees for 40 minutes until center is almost set. If using a springform pan loosen cake from rim of springform pan and cool completely before removing springform rim. Refrigerate cheesecake 4 hours or overnight before serving.