And I adore lemon.
So putting them together is a no-brainer.
This makes a delightful and easy dessert. Especially if you have some lemon curd already made and waiting in the freezer. Just defrost, and it’s ready to go.
If you don’t have any on hand, you can make it a day or so ahead with no trouble at all.
Great for company.
- about 2 c of lemon curd
- a graham cracker crust, baked and cooled
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
- Special equipment: a 9- to 91/2-inch (24-cm) springform pan
oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
Pour two-thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Cover with remaining cream cheese filling.
Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then spread remaining curd on the top, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
Decorate with very thin slices of lemon if you wish.
NOTES: You can sprinkle with blueberries if you would like as well.
SOURCE: Adapted from Epicurious