Lemon Curd Cheesecake Recipe
Ooooh....this is divine! From Susan Spugen's : A Collection for the Modern Cook.
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Cooking tools:
- Springform pan
- Stand mixer
- Instant-read thermometer
- Double boiler
- Cooling rack
- Pastry brush
- Roasting pan
- Fine-mesh sieve
- Saucepan
- Whisk
- Wooden spoon
- Spatula
- Stove
- Oven
- Microwave
- Mixing bowl
- Fork
- Parchment paper
- Aluminum foil
- Plastic wrap
- Airtight container
- Refrigerator
- Kitchen towel
- Chef's knife
Ingredients
- 1/2 cup lemon juice
- 6 egg yolks
- 1 cup sugar
- 4 teaspoons freshly grated lemon zest
- 8 tablespoons cold unsalted butter, cut into pieces
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 2 1/2 (8 ounce) packages cream cheese
- 1/2 cup sugar, plus
- 2 tablespoons sugar
- 3 tablespoons all-purpose flour
- salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 2 large eggs, plus
- 1 egg yolk
- 1/2 cup sour cream
- butter, for pan
- 1 cup chilled lemon curd
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