Recipe Station

It's time to put on your apron and get to work in the kitchen! Whip up this cheesecake and impress the whole family with your baking skills.

Let's Get Started…

The Ingredients To Gather:

• 45-50 vanilla wafers, crushed fine (1 1/2 cups)

• 2 Tbsp granulated sugar

• 1/4 c salted butter, melted

• 1/2 tsp grated lemon zest

• 3 pkg (8 oz. each) cream cheese, room temperature

• 3/4 c granulated sugar

• 3 large eggs

• 1 c heavy whipping cream, room temperature

• 1 Tbsp grated lemon zest

• 3 Tbsp fresh squeezed lemon juice

• 1/4 tsp salt

• 1 jar(s) lemon curd, 10 oz. (i use dickinson's)

The Step By Step Directions To Follow:

1. For the crust, in medium bowl, combine first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan.

2. Place oven rack in middle position and preheat oven to 325 degrees F.

3. In large bowl, beat cream cheese with mixer, at medium speed, until fluffy.

4. Gradually beat in 3/4 cup sugar until smooth.

5. Add eggs, one at a time, beating well after each.

6. On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice and salt until smooth.

7. Pour into crust and bake 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in center.)

8. Cool in the pan on a wire rack for 20 minutes.

9. Run knife around inside of the pan to loosen, but don't remove the ring.

10. Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while cheesecake is cooling.

11. For the Lemon Curd Topping: In a medium saucepan, off heat, mix together sugar, zest, and egg yolks; stir in lemon juice, salt and melted butter.

12. Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil).

13. Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of curd and refrigerate until cool and ready to spread on top of cheesecake.

14. After cheesecake has cooled on the counter for 1 1/2 hours, stir lemon curd and spread evenly over top.

Finished!

Note: This cheesecake goes fast at my family gatherings. Advice: considering making two of these. If you're lucky enough, you might end up with a slice that you can hide in the fridge and eat as a snack the following day.

Happy Baking & Enjoy!

Article Source: Just a Pinch

Photo Source: Kitchen Tigress