Lemon Cheesecake

3 cups shortbread cookie crumbs or chocolate crumbs, or graham wafer crumbs.
1/2 cup salted butter, melted

24 ounces cream cheese, room temperature
1 cup sugar
3 tbsps. flour
3 tbsps. fresh lemon juice
1 tbsp. lemon zest, grated
3/4 cup sour cream
1/4 cup whipping cream
4 large eggs, room temperature
4 lemons

Lemon Curd:
6 tbsps. fresh lemon juice
1 tbsp. grated lemon zest
2/3 cup sugar
6 large egg yolks
5 tbsps. salted butter

1 cup heavy whipping cream, cold
6 tbsps. Icing sugar
1/2 tsp. vanilla extract

Preheat oven to 350. Line the bottom of a 10 inch springform pan with parchment paper and grease the sides.
Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the pan.
Bake the crust for 10 minutes. Set aside to cool on a cooling rack.

Turn the oven down to 300.
Beat the cream cheese, flour and sugar on low speed until well combined and smooth. Scrape down the sides of the bowl and beater.
Add the sour cream, lemon juice, zest and whipping cream and mix on low speed
until well combined.
Pour the batter into the crust and bake for 65 minutes.
Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes. Do not open the door because you will let the hot air out.
Crack oven door open and leave the cheesecake in the oven for another 15 mins.
Take it out of the oven and put cheesecake on a cooling rack until cooled down.
Place the cheesecake in the freezer for 24 hours.

Lemon Curd:
Combine all ingredients in a double boiler over a pot of simmering water. Do not boil the water or the heat will be too hot.
Heat while whisking constantly until mixture thickens.
Refrigerate. I always make this 24 hours ahead of time. It also freezes well.

To finish the cheesecake take it out of the freezer and remove the bottom and sides and set on a serving platter.
For the whipping cream add the ingredients into your mixing bowl with the whisk attachment and whip until stiff peaks form.
Spread the lemon curd onto of the cheesecake.
Decorate with the whipping cream.
Refrigerate until ready to serve. I do this 24 hours in advance to let the cheesecake defrost.

Brenda Borzykowski