This recipe takes a few extra steps, but it is worth it to impress your guests! This delicious Lemon Curd Cheesecake is one of the most popular cheesecake flavors in the UK and Ireland, and after you taste this stunning dessert, you will understand why! The curd may be made up to 1 week in advance and kept refrigerated, covered. Blueberries make a wonderful topping!
- 1 tsp grated fresh lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 3 large eggs
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/3 cups ground graham cracker crumbs (5 oz)
- 1/3 cup sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
Make the Lemon Curd:
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick and just begins to bubble, about 6 minutes.
Force the lemon curd through a fine-mesh sieve into a wide shallow dish. Scrape the bottom of the sieve. Cover the mixture with wax paper. Cool completely, stirring occasionally, about 30 minutes. This can then be refrigerated, covered, for up to 1 week.
Make the crust:
With the oven rack in the middle position, preheat the oven to 350°F. Use a 9" springform pan, but invert the bottom of the pan, which will make it easier to slide the cake off the bottom.then lock it on the side. Stir together the crust ingredients, then press onto the bottom and up the sides of the springform pan about an inch. Place the springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in the pan.
Make the filling and bake the cheesecake:
Reduce the oven temperature to 300°F.
Beat together cream cheese and sugar with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until blended. Beat in sour cream and vanilla.
Pour two thirds of the cream cheese filling into the crust, then spoon half of the lemon curd over the filling and swirl with a knife. (Be careful not to touch the crust with the knife to prevent crumbs getting into filling.) Repeat with the rest of the filling and curd.
Bake the cheesecake until set 1 1/2 inches from edge but it will still shake in the middle when the pan is gently shaken, about 45 minutes. The center will set as the cake cools. Transfer the springform pan to a rack and immediately run a knife around the top edge of cake to loosen it. Allow the cake to cool completely, about 2 hours, then chill, uncovered, at least 4 hours. After this, the cake can be loosely covered and chilled up to 2 days. Do not cover the cake before it is completely chilled,or condensation will form on the surface and ruin the appearance.