Lemon Curd Cheesecake

I've been in a lemon mood lately, and this cheesecake is next up.  I rarely make cheesecake.  I like it, but don't really crave it to the point where I need to have it a lot.  My oldest Hungry Puppy decided that it was definitely time for me to make a cheesecake, and we definitely owe thanks to her for that request!  This cheesecake is delicious.  It has a very subtle lemon flavor on it's own, but with the lemon curd on top it is perfection.  The lemon curd gives it that major wow factor.  This cheesecake is a little time consuming, but all in all pretty simple.  A lot of the time involved is chilling the baked cheesecake and the lemon curd.  Do yourself a springtime favor, make this cheesecake!  Original recipe from Fine Cooking.

Lemon Curd Cheesecake

For the crust:
8 ounces vanilla wafers or golden oreos (with the filling scraped out)
2 Tablespoons granulated sugar
7 Tablespoons butter, melted

Cheesecake Filling:
3 packages (8 ounces each) cream cheese, room temperature
1 cup ricotta cheese
2 Tablespoon all purpose flour
1/4 teaspoon salt
1 1/4 cups granulated sugar
2 Tablespoons fresh lemon zest
1 Tablespoon vanilla extract
4 eggs

Lemon Curd:
2 eggs
1/2 cup granulated sugar
1/2 cup fresh lemon juice (from about 2 or 3 lemons)
2 Tablespoons butter
1 Tablespoon lemon zest

Preheat the oven to 375F.

In a food processor, process the vanilla wafers or oreos until they are crumbs.  Add the sugar and pulse until combined.  Pour the cookie crumbs in a medium bowl and add the melted butter.  Stir until the crumbs are evenly moistened.  Pour the moistened crumbs into a 9 inch springform pan, and press evenly over the bottom of the pan and about 1 to 2 inches up the sides of the pan.

Bake the cookie crust in the preheated oven for 9 to 10 minutes, or until lightly browned.  Remove crust from the oven and let cool completely while you make the cheesecake filling.

Reduce the oven temperature to 300F.

For the filling, beat together the cream cheese, ricotta cheese, flour, and salt until well combined, fluffy and smooth.  Add the sugar, lemon zest, and vanilla and beat until blended and smooth.  Beat in the eggs, one at a time, until just combined.  Pour the filling into the prepared and cooled crust, and smooth the top.

Bake the cheesecake for about 55 minutes, or until the edges are slightly puffed and the center looks done, but wobbles when you move it.  Remove the cheesecake from the oven and let cool completely on a cooling rack.  Cover with plastic wrap and chill for about 8 hours, or overnight.  

While the cheesecake is chilling, make the lemon curd.  In a small saucepan, whisk together the eggs and sugar until combined.  Whisk in the lemon juice.  Over medium-high heat, cook the mixture, stirring constantly until the mixture is steaming and thickened and just barely starts to bubble.  Remove from the heat and stir in the lemon zest and butter.  Transfer the lemon curd to a medium bowl, cover and chill until cold.

When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the sides of the springform pan, then unclasp the edge of the pan and remove the sides.  Spread the chilled lemon curd evenly over the top of the cheesecake.  Cut into wedges and serve.  Makes about 12 to 16 servings.

Enjoy!  -Cardamommy