Lemon Curd Cheesecake | Reader's Digest Canada
"This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavour." —Becky West, Statesboro, Georgia
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Cooking tools:
- Springform pan
- Hand mixer
- Instant-read thermometer
- Cooling rack
- Microplane
- Aluminum foil
- Baking pan
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Spoon
- Chef's knife
- Refrigerator
Ingredients
- 1-3/4 cups crushed vanilla wafers (about 55 wafers)
- 1/4 cup butter (melted)
- 3 packages cream cheese (8 ounces each, softened)
- 1 cup sour cream
- 2 cups sugar
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 3 large eggs (room temperature, lightly beaten)
- 1/2 cup sugar
- 1-1/2 teaspoons grated lemon zest
- 6 tablespoons lemon juice
- 1 large egg
- 1 large egg yolk
- 2 tablespoons butter (cubed)
- lemon zest strips (optional)
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