This easy recipe has a thick, creamy lemon cheesecake filling baked into a sweet Graham cracker crust, and topped with homemade lemon curd. Perfect for summer!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Combine the crust ingredients and press them into the bottom and up the sides of the springform pan.
Bake for 10 minutes. Then wrap the outside of the pan with aluminum foil.
Beat together the cream cheese, sugar, and flour on low speed until smooth.
Add the sour cream, lemon juice, and lemon zest. Mix until combined.
Add the eggs one at a time, mixing after each addition. Add the egg yolks. Mix until combined.
Pour the cheesecake into the crust. Place the wrapped pan inside a slightly larger pan and fill the larger pan with warm water.
Bake the cheesecake. Then let it cool slowly to room temperature.
Combine all the ingredients for the lemon curd in a double boiler.
Heat while constantly whisking until the mixture thickens and reaches 170-180 degrees.
Spread the warm curd over the top of the cheesecake. Then place the cheesecake in the refrigerator to chill.
Remove the cheesecake from the pan and pipe whipped cream around the rim. Garnish with quartered lemon slices between each whipped cream dollop.
Store the cheesecake in the fridge until ready to serve.