Ingredients
½cuplemon juice
6egg yolks
1cupsugar
4tsplemon zest,freshly grated
cold unsalted cold butter,(1 stick)
1¼cupgraham cracker crumbs
3tbspsugar
1tspsalt
5tbspunsalted butter
cream cheese,(2½ package)
½cupsugar
2tbspsugar
3tbspall-purpose flour
salt
1tsppure vanilla extract
1tsplemon juice,freshly squeezed
1tsplemon zest,freshly grated
2large eggs
1egg yolk
½cupsour cream
butter,melted
1cuplemon curd,chilled
Preparation
Whisk together the lemon juice, egg yolks, and sugar in a heavy, nonreactive 1-quart saucepan.
Cook over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon for 5 to 10 minutes until the mixture thickens and coats the back of the spoon. (It should read 140 degrees on a candy or instant-read thermometer.)
Remove the saucepan from the heat and strain the mixture over a bowl.
Stir in the lemon zest and butter until the butter completely melts.
Cool slightly before using.
Preheat the oven to 350 degrees F, and position a rack in the middle of the oven.
Prepare a 9-inch springform pan by cutting a parchment circle to fit inside.
In a small bowl, combine the graham cracker crumbs, sugar, and salt.
Using a fork, stir in melted butter until well combined.
Press the mixture into the prepared pan.
Bake for 10 minutes.
Cool on a wire rack while preparing the filling.
Decrease the oven temperature to 325 degrees F.
In an electric stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed for about 2 minutes until creamy.
Scrape down the sides of the bowl.
With the mixer on low, gradually add the sugar, then flour, and finally a pinch of salt.
Scrape down the sides again.
Switch to a whisk attachment, and continue by mixing in the vanilla, lemon juice, and lemon zest.
Whip in eggs and yolk, 1 at a time, scraping bowl, and whisk at least twice.
Continue to whip on low speed and add the sour cream.
Whip until well blended. Do not overbeat. The batter should be light and somewhat airy.
Brush the sides of the springform pan with melted butter.
Wrap the outside of the pan tightly in heavy-duty aluminum foil.
Pour the filling into the pan.
Place the pan in a large roasting pan and pour hot tap water into the roaster so that it comes about halfway up of the springform pan.
Transfer to oven and bake for about 45 minutes until the filling is just set in the center.
If the edges start to pull away from the sides of the pan sooner than that, remove it from the oven.
Immediately remove the pan from the water and remove the foil.
Place on a wire rack and cool to room temperature.
Stir the lemon curd until smooth (it should be the consistency of thick sour cream) and spread over the surface of the cheesecake.
Cover the springform with plastic wrap and refrigerate for 8 hours or overnight.
To unmold the cake, place a hot towel around the pan to loosen the cake from the sides.
Run a butter knife around the edges and remove the outer part of the pan.
