Triple-lemon Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon lemon zest, finely grated
• 3 (8 ounce) packages cream cheese, room temperature
• 1 cup sour cream
• 2 tablespoons lemon juice, fresh squeezed
• 3 large eggs
• 1/2 cup lemon curd, chilled

Recipe

• 1 make sure there is a rack in the middle of the oven, then preheat the oven to 350 degrees f, & butter the inside bottom & side of a 9" springform pan. have a roasting pan ready to hold boiling water for a water bath. finally, set a kettle of water to boiling.
• 2 in a medium bowl, stir together crumbs & butter with a fork until well blended, then press the crumb mixture into the bottom of the prepared pan.
• 3 bake 8-10 minutes or until crust is set, then let cool on a wire rack, while reducing oven temperature to 325 degrees f.
• 4 process sugar & zest in a food processor until zest is finely ground.
• 5 in a medium bowl & with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light & fluffy.
• 6 gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, & continue beating until smooth.
• 7 add sour cream & lemon juice & beat until well blended, then add eggs one at a time, beating well after each addition.
• 8 wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan & set it in the roasting pan. place the roasting pan & springform pan combo in the oven & carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
• 9 bake for 70-75 minutes or until the center is almost set but still slightly jiggly. do not overbake ~ the cheesecake will firm as it cools.
• 10 remove the roasting pan from the oven & let the cheesecake cool in the water bath for 15 minutes, then remove it from the bath & let it cool on a wire rack.
• 11 when cool, remove the foil & refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
• 12 when chilled, run a table knofe around the inside edge of the pan & remove the pan's side.
• 13 spread the lemon curd over the top of the cheesecake, then let it stand at room temperature for 20 minutes, before cutting into wedges. enjoy!