In my opinion, lemon goes very well with cheesecake. The tang of the lemon has a way of cutting through the richness of the cheesecake and makes a really nice summer dessert.
Of course, I couldn't leave it alone. I had to make the crust from lemon sandwich cookies. And then, top it with lemon curd. The result? An ultimate lemon cheesecake that is tangy yet sweet, and satisfies like you wouldn't believe.
You don't even have to make your own lemon curd - you can buy a jar. I made my own, but you can tell from the pictures, it was a little runny - I was trying an experiment that didn't turn out too well, and that's the great thing about cooking - you can eat your mistakes! It still tasted fantastic - just wasn't the right consistency...I guess it really does need all those egg yolks.
For a .pdf of the recipe, click here.
Triple Lemon Cheesecake
For the crust:
1 1/3 cup lemon cookie crumbs (this is about 15-20 cookies)
5 T. butter, melted
For the Filling:
24 oz cream cheese, warmed to room temperature
1 1/3 c. sugar
3 T. corn starch
Juice of 1 lemon
Rind of 1 lemon, finely grated
1 t. salt
For the topping:
1 cup lemon curd
Preheat oven to 325. In a small bowl, combine crust ingredients until well mixed. Press into a 6” cheesecake pan and set aside.
For the filling: Lightly whip cream cheese with a mixer for 1-2 minutes. Add sugar and mix another 2-3 minutes. Add lemon juice, eggs, corn starch, and salt. Mix until very well blended. Pour over prepared pan, and bake for 1 hour. Turn oven off and let rest in the oven for another 30 minutes. Let cool at room temperature.
Garnish with lemon curd and freshly sliced lemon.