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Lemon: Lemon Curd Cheesecake

Source of Recipe

www.recipesource.com


List of Ingredients

FILLING:
16 ounces cream cheese
1 cup sugar
3 eggs
juice from 2 lemons
1 1/2 teaspoons real vanilla
1/4 teaspoon salt
3 cups sour cream

LEMON CURD:
4 eggs
4 1/2 ounces sugar
juice from 2 1/2 lemons
4 tablespoons unsalted butter



Recipe

Cheesecake base: Cream the sugar and cream cheese until sugar dissolves and mixture is light and creamy. Add in the eggs one at a time until incorporated. Add in lemon juice, vanilla, salt and sour cream. Chill base.. Make cheesecake crust with melted butter and leftover muffins, graham cracker crumbs, etc. Place chilled mixture in a spring-form pan and place in a 275ºF oven for one hour and 15 minutes. Turn off oven and leave cheesecake inside for an additional 30 minutes to set. Remove and chill. Top with lemon curd.

Lemon Curd: Whip sugar and eggs together over low heat in a small saucepan . . . be sure to not let the mixture curdle. Add lemon juice and butter and continue to mix over low heat until mixture firms . . . chill and use for topping of cheesecake.

* Crust: Use old muffin scraps . . . we like to use lemon poppy seed muffins from the day before . . . mix with some melted butter and line the bottom of the spring form or round cake pan.