Lemon Curd Cheesecake

Lemon Curd Cheesecake

Tangy and sweet with a rich velvety lemon cream cheese filling and topped with homemade lemon curd. This Lemon Curd Cheesecake will not only melt in the mouth but also melt your heart due to oh so lovable fruity zest.

How to make a Lemon Curd Cheesecake?

INGREDIENTS (Yield: 9-inch cheesecake)

Graham Base:

• 1 1/4 cup honey graham cracker crumbs
• 4 tablespoons unsalted butter (melted)
• 2 tablespoons sugar

Cheesecake:

• 1/4 cup all purpose flour
• 3/4 cup powdered sugar
• 1 pack (8 ounces) cream cheese (softened at room temperature)
• 1/4 cup sour cream
• 4 large egg whites (keep egg yolks for lemon curd)
• 1 tablespoon grated lemon zest

Lemon Curd:

• 4 egg yolks
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1/4 cup cubed unsalted butter (softened)

PROCEDURE:

1. Preheat oven to 300 degrees Fahrenheit (150 C). Butter the  bottom of your 9-inch springform pan. Place a shallow roasting pan of water on the bottom rack of oven
2. Graham Base. Combine crushed graham crackers, butter, and sugar . In your spring-form pan firmly press the cracker mixture over the base using a measuring cup or the smooth bottom of a glass. Set aside. 
3. Cheesecake. Whisk together flour, powdered sugar, and lemon zest. Beat the cream cheese and sour cream until fluffy and without lumps in a separate bowl. Add flour mixture by batches until well combined. Add the egg whites and blend until smooth. Pour the filling into the graham base and place the cheesecake on the center rack of the oven. Bake for 50 minutes, until the filling is set or still wobbly in the center. Turn off the heat but leave the cake in the oven for another 30 minutes. Refrigerate until required.
4. Lemon Curd. In a saucepan, constantly stir together egg yolks, granulated sugar and lemon juice over low to medium heat until sugar is dissolved and mixture thickens. Do not let the mixture boil. Remove from heat and immediately stir in butter until mixture is smooth. Transfer in a bowl and let it cool completely. Cover and chill until ready to use.
5.  To Assemble. Pour cooled lemon curd on top of the cheesecake. Refrigerate before serving. For best results, refrigerate for at least 5 hours. Loosen the edges with a warm knife and carefully lift the chilled cheesecake and place on a serving plate. Delish^_^