Creamy Lemon Cheesecake | Just A Pinch Recipes

Ingredients

• ## CRUST:
• 45-50 - vanilla wafers, crushed fine (1 1/2 cups)
• 2 tablespoon(s) granulated sugar
• 1/4 cup(s) salted butter, melted
• 1/2 teaspoon(s) grated lemon zest
• ## FILLING:
• 3 package(s) cream cheese, room temperature (8 oz. each)
• 3/4 cup(s) granulated sugar
• 3 large eggs
• 1 cup(s) heavy whipping cream, room temperature
• 1 tablespoon(s) grated lemon zest
• 3 tablespoon(s) fresh squeezed lemon juice
• 1/4 teaspoon(s) salt
• ## LEMON CURD TOPPING: ( 1 1/4 CUP)
• 1/2 cup(s) granulated sugar
• 1/2 tablespoon(s) grated lemon zest
• 1/3 cup(s) lemon juice, fresh squeezed (about 2 lemons)
• 4 large egg yolks, beaten
• 1/8 teaspoon(s) salt
• 4 tablespoon(s) butter, melted
• OR
• 1 jar(s) lemon curd (10 oz., I use Dickinson's)