Lemon Curd (about 1 cup)
Note: to prevent a metallic flavor, use a coated or non-metal saucepan such as a ceramic or enamel coated pan. The lemon curd can be made a few days ahead of time.
In a medium saucepan, whisk together sugar, egg, and yolks. Add lemon juice, lemon zest, and salt. Whisk to combine and heat on medium low heat until simmering and thickened. Stir frequently to prevent burning.
⅔ cup granulated sugar,1 large egg,2 large egg yolks,⅓ cup lemon juice,1 lemon,⅛ teaspoon sea salt
Pour into a non-metal container or jar, and add unsalted cubed butter. Stir until melted and smooth, cover with a piece of plastic wrap or parchment paper right on the surface. Refrigerate until chilled and thickened.
⅓ cup unsalted butter
Crust
Grease a 9” springform pan with a thin layer of vegetable oil and line the bottom with a round of parchment paper for easy release.
In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until fully combined.
2 cups graham cracker crumbs,¼ cup granulated sugar,½ cup unsalted butter,⅛ teaspoon sea salt
Pour crust into the prepared springform pan and press the crust up the sides of the pan. Tightly pack the crust into the bottom with your fingers or the bottom of a glass. Set aside.
Filling
In a chilled medium bowl or stand mixer, whip the cream to stiff peaks. Set aside in the fridge until later.
¾ cup heavy whipping cream
In a large bowl or standmixer, combine grated lemon zest and sugar. Blend the sugar and zest with an electric mixer until very fragrant and yellow in color.
½ cup granulated sugar,1 lemon
Add softened cream cheese into the lemon sugar. Blend until fluffy and creamy, scraping down the bowl’s sides frequently to prevent lumps.
24 oz cream cheese
Add lemon curd and lemon juice into the mixture, blend well to combine. Scrape down the sides of the bowl frequently.
½ cup prepared lemon curd,1 tablespoon lemon juice
Add the whipped cream and fold it into the cheesecake mixture very gently to prevent deflating the mixture.
Once you get an even, fluffy mixture, transfer it into the crust and spread it out to the edges. Smooth the top, cover, and chill for at least 8 hours or overnight.
Once ready to serve, spread the remaining lemon curd on top of the cheesecake, top with lemon slices, slice (wipe the knife clean with every slice), and serve!
NOTES
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