Recipe Index

Ingredients

• 1 3/4 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 2 lb cream cheese, at room temperature
• 1 cup granulated sugar
• 5 large eggs, at room temperature
• 2 tbsp sour cream
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tbsp vanilla extract
• 1/2 cup lemon curd
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract

Method

1. Heat the oven to 350°F with a rack in the centre. Line the base of a 9-inch springform pan with a parchment circle.
2. Stir the crumbs and 2 tablespoons sugar together, then stir in the melted butter until moistened. Press into the prepared pan, slightly up the sides, and bake 8 minutes. Cool to room temperature.
3. Wrap the outside of the pan in two sheets of heavy-duty foil, folded up the sides.
4. Beat the cream cheese and 1 cup sugar on medium-high speed for 5 minutes, until completely smooth, scraping the bowl down as needed.
5. Reduce the speed to medium and add the eggs one at a time, letting each incorporate.
6. Mix in the sour cream, lemon zest, lemon juice and 1/2 tablespoon vanilla on low speed, just until combined. Pour over the cooled crust.
7. Set the pan in a deep roasting pan and pour in hot water to come 1 inch up the sides.
8. Bake at 350°F for 60 to 80 minutes, until the centre wobbles slightly when the pan is jolted.
9. Leave the cheesecake in the water bath for 45 minutes, then remove the foil and cool completely on a rack. Cover and chill at least 8 hours, or overnight.
10. Beat the cream, powdered sugar and 1/2 teaspoon vanilla to stiff peaks.
11. Run a thin knife around the edge, release the pan and set the cheesecake on a platter. Spread the lemon curd over the top and pipe the whipped cream around the edge. Refrigerate until serving.

Prep: 30 min · Cook: 75 min · Total: 585 min

Nutrition (per serving, where published)