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1
Adjust oven rack to middle position and preheat oven to 325 degrees F.
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2
Combine crushed graham crackers, melted butter and 1/4 cup sugar.
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3
Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides.
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4
Seal the outside of the pan with foil and set in a baking dish.
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5
Add water to the baking dish to come 1-inch up the sides.
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6
Bake crust for 10 minutes.
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7
Zest lemons until you have 1 tablespoon of lemon zest.
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8
Place zest in a small bowl and set aside.
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9
Squeeze the lemons to acquire 3/4 cup lemon juice and set aside.
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10
In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth.
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11
Gradually add 1 1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes.
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12
Add egg yolks, flour, lemon juice, and zest and beat until smooth.
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13
In a separate mixing bowl, whip the egg whites to soft peaks.
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14
Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed.
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15
Fold the egg whites into the lemon batter.
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16
Pour batter into the crust.
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17
Bake cheesecake until set and golden, about 55 to 65 minutes.
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18
Remove from oven and cool in the pan on a cooling rack, about 4 hours.
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19
Once cooled, refrigerate uncovered until chilled.
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20
Add pre-made lemon curd on top of cheesecake.
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21
Loosen sides with a cake spatula before unmolding and serve.
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22
Note: You can freeze this cake up to 1 month.
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23
Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan.
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24
Cook for approximately 8 minutes until the mixture thickens and looks smooth.
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25
Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated.
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26
Pour mixture into a bowl and put plastic directly on top of mixture.
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27
Let cool on counter then refrigerate
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28
A viewer, who may not be a professional cook, provided this recipe.
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29
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
