Lemon Cheesecake

I am planning my Easter dinner menu and, of course, came to my traditional dessert, Lemon Cheesecake. In case some of you missed it last year, I am re-posting this one for your dining pleasure. Enjoy.

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This is a very lemony cheesecake, and I love the tang of the lemon curd on top. My husband is particularly fond of this dessert and I typically make it for Easter.

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Lemon Cheesecake

1  1/4 cups graham cracker crumbs
1/4 cup butter, melted
500 g cream cheese
3/4 cup granulated sugar
3 T fresh lemon juice (from 1 or 2 lemons)
1 T finely grated lemon zest (from 1 or 2 lemons, preferably using a rasp-style grater)
2 large eggs
1 recipe Lemon Curd (see below), warm or at room temperature

Position a rack in the center of the oven and heat the oven to 325F.

For the crust:
Mix the graham cracker crumbs with the melted butter and press evenly into a 9″ spring form  pan. Set aside.

For the cheesecake:
Combine the cream cheese, sugar, lemon juice, and lemon zest in food processor. Mix. Add the eggs and process until the mixture is perfectly smooth and blended. Pour the cheesecake mixture into the prepared pan. Bake until the sides are slightly puffed and center is dry to the touch, about 45-55 minutes.

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While the cheesecake is baking, prepare the lemon  topping.

Topping: When the cheesecake comes out of the oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temperature and refrigerate for at least 5 hours, preferably overnight.

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Lemon Curd

Yields enough to cover the cheesecake, about 1 cup

1/2 cup fresh lemon juice (from 2 or 3 lemons)

1/2 cup granulated sugar

2 large eggs

2 T  butter, cut into pieces

Whisk the lemon juice, sugar, and eggs until thoroughly combined and most of the sugar has dissolved. Cook over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the curd is steaming (but not boiling) and thickened.

Take the curd off the heat, add the butter, and stir until the butter has melted. Pour the curd through the strainer to get rid of any lumps. Put on top of baked cheesecake while both are still warm.

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