Lemon Curd Cheesecake

 Lemon Curd Cheesecake

Lemon curd:

1 tsp. finely grated lemon rind

1/2 c. fresh lemon juice

1/2 c. sugar

3 eggs

4 T. butter

Graham Cracker Crust:

5 T. butter

1/3 c. sugar

1 1/2 c. graham cracker crumbs

1/8 tsp. salt

Cheesecake:

3 (8 oz.) pkg. cream cheese

1 c. sugar

3/4 c. sour cream

3 large eggs

1 tsp. vanilla

Whisk together lemon zest, lemon juice, 1/2 cup sugar and 3 eggs in a large heavy saucepan over medium-low heat.  Cook until thick, about 6 minutes, whisking frequently.  Cut 4 tablespoon of butter into small cubes and whisk them into the hot lemon mixture.  Set aside.

Preheat the oven to 350 degrees.  Melt 5 tablespoons of butter.  In a bowl, stir together the graham cracker crumbs, 1/3 cup sugar, salt and melted butter.  Press into the bottom and 1 inch. Up the sides of a 9” springform pan..  Bake for 10 minutes then cook completely.  Reduce the oven temperature to 300 degrees.

Beat the cream cheese and 1 cup sugar.  Add the remaining 3 eggs, one at a time.  Beat in the sour cream and vanilla.  Pour two-thirds of the cheesecake mixture into the crust then spoon half of the lemon curd and swirl it into the cream cheese.  Repeat with the remaining cream cheese and curd.  Bake the cheesecake for 45 minutes.  Transfer to a wire rack, run a knife around the edge.  Cool at room temperature for 2 hours then refrigerate for at least 4 hours before serving.  

You can use purchased lemon curd instead of making your own in the first part of this recipe.  I topped my cheesecake with a jar of purchased lemon curd for appearance but also because I love lemon curd!