Lemon Cheesecake

For Easter, I made Lemon Cheesecake with a Lemon Curd topping.  Mmmm.  A little time-consuming, but worth it!   

Lemon Cheesecake

Crust Ingredients:

1&1/2 cups graham cracker crumbs

1/2 cup Almond flour

3 tablespoons sugar

6 tablespoons butter, melted

Cheesecake:

1 cup sugar

zest of 2 lemons

4 (8 oz) packages cream cheese, room temperature

4 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup freshly squeezed lemon juice

1/3 cup heavy whipping cream, cold

Lemon Curd Topping:  (Makes ~3 cups; only need 1 cup for this recipe)

1 cup sugar

3 eggs

1 cup fresh lemon juice (about 4 lemons)

zest of 3 lemons

1/2 cup unsalted butter, melted

Stabilized Whipped cream (optional):

1/2 cup heavy whipping cream

1&1/2 tablespoons milk powder

1 tablespoon sugar

Directions:

Preheat oven to 350º F.  Line the bottom of a 9" springform pan with foil and fasten the side piece.  Lightly spray inside with cooking spray. Tightly wrap outside of pan with 2 layers of heavy foil to prevent leaks in the water bath.

Combine crust ingredients in a medium bowl and press into the bottom and a little up sides of the springform pan.  Bake crust for 10 minutes and let cool on a rack.

Bring a kettle of water to boil for the water bath.

Meanwhile, in a large bowl of a stand mixer, combine the sugar and lemon zest and use fingers to press lemon into sugar until fragrant.  Add the cream cheese to bowl and beat for 2-3 minutes, scraping down sides periodically.  Beat in eggs, one at a time, scraping down bowl, until smooth and creamy.  Add in the vanilla, lemon juice, and cream; mix for an additional 30 seconds.

Pour the cheesecake filling over the crust.  Place the cheesecake pan in a roasting pan and pour boiling water into the roasting pan until halfway up cheesake pan.  Gently tent a piece of foil over top of cheesecake with room for air flow.  

Bake at 350º for 55-65 minutes until edges are set but the middle still appears slightly jiggly.  Turn off oven, but keep cheesecake in oven with oven door cracked open for another 60 minutes.  When done, remove from water bath and place on cooling rack to cool completely.  Place in refrigerator for at least 8 hours or overnight.   Before serving, top the cheesecake with lemon curd and some whipped cream if desired.

Lemon Curd Directions:

In a large microwave-safe bowl, whisk together sugar and eggs until smooth.  Whisk in the lemon juice, zest, and melted butter.  Microwave for 4-5 minutes, stirring after 1-minute intervals, until curd is thick enough to coat the back of a spoon.  Push curd through a fine mesh sieve into a sterile jar or container.  Once cooled to room temperature, cover with lid and store in fridge overnight to let thicken.  It will keep for up to 2 weeks in fridge.

Whipped Cream Directions:

Place bowl and whisk attachment in fridge or freezer for 10-15 minutes to get cold.   When ready, start whipping the cream for 30 seconds.  Add in the milk powder and sugar and continue to beat for a couple minutes until you have thick and fluffy whipped cream with firm peaks.  Don't overbeat or you'll get butter.