Lemon cheesecake

For the crust:

• 1 ¼ cup Graham crumbs
• ¼ cup unsalted butter, melted

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For the cheesecake batter: 

• ½ cup (100g) granulated sugar
• 2 tbsp (30ml – 15g) flour
• 4 packs of cream cheese (250g each) , roomtemperature and softened
• ¾ cup (180ml) sour cream
• 4 eggs
• 2 egg yolks
• 160g lemon curd
• 15g lemon zest
• 6 tsp (30ml) lemon juice

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For the lemon curd:

• 200g granulated sugar
• 50g butter
• 1 tbsp cornstarch
• 4 eggs
• 150ml lemon juice (3-4 lemons)

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Prepare lemon curd:

1.     Prepare the juice: press the lemons and filter through a mesh to remove pulp and remaining seeds.

2.     In a saucepan, mix together sugar, cornstarch and eggs. Add in lemon juice and heat over medium/high heat stirring constantly. The mixture will start to thicken and get the consistency of a mayonnaise.

3.     At this point, keep heating the curd while stirring for a couple of additional minutes. Total cooking time is about10-15min.

4.     Remove the pan from the heat, add in the butter and mix well until melted.  If desired you can strain the curd to make sure there are no lumps.

5.     Let the curd cool down at room temperature.

6.     Pour in a jar and refrigerate.

Prepare the cheesecake:

7.     Preheat oven at 350F / 180C

8.     Prepare the crust: mix together graham crumbs and melted butter

9.     In a 9 inch lose-bottom mold grease and line with parchment paper in the bottom, pour the preparation for the crust andpress down with a spoon or a glass. Bake for 10-12min then set aside

10.  In a large bowl, beat the cream cheese and the sour cream with a hand mixer or in a stand mixer. Add the sugar and the eggsand egg yolks. Once well incorporated, add the other ingredients. Beating the batter for 5 min. It should become airy and take some volume

11.  Prepare the pan for the water bath. Wrap the mold into several sheets of aluminum fold making sure the aluminum extends atleast 1 inch beyond the upper edge of the mold.

12.  Pour the cheesecake batter over the crust.

13.  Place the mold into a large baking dish and fill this dish with boiling water to create a water bath.

14.  Bake for 45min or until the surface of the cheesecake is just set.

15.  Remove from oven and let cool

16.  Once the cheesecake has cooled down (1h-1h30),remove the aluminum fold and refrigerate overnight. The cheesecake will retract

17.  Unmold the cheesecake on a plate. Spread the lemon curd over the cheesecake. Add in other decoration if desired.

18.  Enjoy!

Notes:

-       Can be store a couple of days in the fridge

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