Lemon Curd Cheesecake

Ingredients:

For the Crust:

2 cups graham cracker crumbs (about 2 packages)
5 tablespoons melted butter
½ teaspoon salt

For the Filling:

4 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
3 tablespoons flour
Zest of 1 lemon
¼ cup fresh squeezed lemon juice
2 teaspoons vanilla extract
½ cup heavy whipping cream
2 eggs

For the Lemon Curd:

3 eggs
¾ cup granulated sugar
1 tablespoon cornstarch
¼ teaspoon salt
¾ cup fresh squeezed lemon juice
¼ cup butter

Instructions:

Prepare the Crust:
- Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan with non-stick spray.
- In a food processor, pulse graham crackers until fine crumbs form. Add melted butter and salt, pulsing until combined. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes until golden brown, then cool.
Make the Filling:
- In a mixing bowl, beat cream cheese until smooth using a stand mixer or hand mixer.
- Add sugar and flour, mixing until just combined.
- Stir in lemon zest, lemon juice, and vanilla until fully incorporated.
- Gradually pour in heavy cream, mixing on low speed, then increase to high speed and beat for 1 minute. Scrape down the sides of the bowl.
- Add eggs one at a time, mixing well after each addition.
- Pour the filling into the cooled crust.
Bake the Cheesecake:
- Bake at 350°F for 15 minutes, then reduce heat to 200°F without opening the oven door, and bake for an additional 50-55 minutes until the center slightly jiggles.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed.
- Crack the door and let the cheesecake cool for 15 minutes before removing. Allow it to cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
Prepare the Lemon Curd:
- In a medium saucepan, whisk together eggs, sugar, cornstarch, salt, and lemon juice over medium heat until it gently boils.
- Reduce heat and simmer for 1-2 minutes until thickened.
- Remove from heat and whisk in butter until melted. Let the mixture cool to room temperature.
Assemble the Cheesecake:
- Spread the cooled lemon curd over the top of the chilled cheesecake.
- Optionally, pipe whipped cream on top and garnish with fresh lemon slices before serving.