Lemon Curd Cheesecake

Lately I have been thinking a lot about baking. Discovering new and interesting bakeries is always fun, and with Jessica and I venturing out and exploring other Iowa towns and cities we have come across some really great bakeries in the last couple months. We visited a Dutch bakery in Boone, as Czech bakery in Cedar Rapids, an old fashioned small town bakery in Walnut, and a handful of cake and cupcake bakeries right here in Des Moines. With all these bakeries on our agenda, I did notice one thing seemed to be missing from most of these bakeries- cheesecake. Not totally absent, we did find a couple cheesecakes but the majority of the bakeries were focused on cakes, pies and pastries. Lots of bread, but not lots of cheesecake, which just means I have to bake my own.

Some people think cheesecake is hard to make- so not true! It all starts with a very basic batter with just a few ingredients, and with this basic New York style cheesecake base recipe you can go anywhere with flavors, like this bright and zesty lemon version, topped with thick and tangy lemon curd (store bought or homemade) and spiked with freshly grated lemon zest throughout. I've made so many different cheesecakes from this recipe- some with liqueurs or cordials, some fruit flavored, and even a matcha tea cheesecake. A water bath is essential for a perfect cheesecake. There are two ways to do this. One, you can wrap the outside of the pan securely with foil, place in a larger pan and add boiling water halfway up the side of the cheesecake, and bake, or you can place a separate pan of boiling water on another shelf in the oven, like below your cheesecake, and bake it like that. Be very careful removing the pan of hot water from the oven afterwards!

Let's talk about lemon curd for just a minute. Lemon curd is a tradition British condiment that's often served with breads at tea. It is similar to the canned lemon pie filling you might remember from your childhood except it's usually a bit thicker. It's also popular as a filling for tarts and cakes. It's a simple recipe, just fruit juice, sugar, eggs, maybe some cornstarch, and cooked to thicken. Lemon and lime curd are the most popular but you might find orange or even berry curds in some specialty stores, and of course you can always make your own. Recipes are easy to find, and like cheesecake, the basic recipe is simple to alter just by swapping out fruit juices and zests. Grapefruit curd is especially nice, and raspberry is one of my very favorites. We are saving time by using store bought lemon curd. You can find it at almost any grocery store, usually by the jams and jellies. Stonewall Kitchen is a great brand, and so is Trader Joe's lemon curd. I highly recommend either.

Lemon Curd Cheesecake

1 1/2 cups crushed vanilla wafers or graham crackers

1/3 cup melted butter

2 lbs cream cheese, room temperature

1 cup sugar

1 teaspoon vanilla

2 tablespoons flour

4 eggs
1 lemon, zested and juiced
1 jar store bought lemon curd

Set oven to 325 degrees. Fill a baking dish with hot water and place in the oven on the lowest rack. Prepare an 8 inch springform pan- butter the sides and bottom well.

On a small bowl toss the crushed cookies and melted butter until combined. Press evenly on the bottom of the prepared pan. Set aside.

Place the cream cheese in a medium mixing bowl- using a stand mixer makes this batter super easy. Use the paddle attachment and beat cheese until fluffy. Gradually add the sugar, vanilla, lemon juice, zest, flour and eggs. Pour the batter over the crust in the pan, smoothing the top. Bake in the oven for 50-60 minutes or until cake feels first and has a slight "jiggle"- it will continue to set on cooling. Cool on a rack, then cover and chill completely. I usually refrigerate this overnight before continuing.

Use a knife to loosen the sides of the cake from the pan. Place on serving plate and carefully remove the sides. Before serving spread the top with the lemon curd. I like a nice thick layer of lemon, but use it to taste. 

Decorate with dollops of whipped cream and additional fresh lemon slices, if you like. Make sure to store this dessert in the fridge.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."