Speckled with lemon zest and topped with tart, luscious lemon curd.
it’s possible for you to skip this step if you don’t mind some browning.
I swear I am not insane, nor am I trying to torment you.
Cindy Rahe
I have found that, without fail, rushing the cooling process almost always cracks the cheesecake.
It will be sort of eggy, crumbly, and almost foamy.
The minimum is 6 hours, but 12 or more is even better.
Simply Recipes / Cindy Rahe
That means you could also make the cake 3 or 4 days in advance.
Leftover cheesecake can be stored similarly, loosely wrapped with plastic, or in reusable containers.
For this cheesecake, freeze it before you add the lemon curd topping.
Simply Recipes / Cindy Rahe
Once the cake has thawed, go ahead and spread the curd over the top and serve.
Cheesecake on the Brain?
Press the crust mixture into the bottom of a 10-inch springform pan in an even layer.
Simply Recipes / Cindy Rahe
It is totally up to you!
Bake for 15 minutes.
Remove from the oven and set on a cooling rack while you prepare the cheesecake filling.
Cindy Rahe
Turn the oven down to 325F.
Beat in the sugar, lemon zest, and salt, then scrape down the sides.
On low speed, beat in the sour cream until just combined and scrape down the sides.
Cindy Rahe
Spread the cheesecake filling into the pre-baked crust.
Put the cheesecake onto the foil-lined baking sheet.
Press the foil up and around the outside of the springform pan.
Cindy Rahe
Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed.
If you have leftover lemon curd, serve the rest when you slice the cheesecake.
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Simply Recipes / Cindy Rahe
Simply Recipes / Cindy Rahe
