I have never made a cheesecake.
I have heard many a horror story from others who have made them regarding their cakes overcooking, cracking on top, etc. All of these horror stories have been very daunting and I have never gotten the inspiration or nerve to attempt to make one. However, looking at this recipe, the list of ingredients and the directions seem not too challenging.
The cake came out wonderful. Only modification I would make would be to take out the lemon curd for about 10 minutes at room temperature, so that it is easier to apply.
Recipe source – Luscious Lemon Desserts
1½ cups graham cracker crumbs (about 12 graham crackers)
6 tablespoons unsalted butter, melted
1 cup sugar
1 tablespoon finely grated lemon zest
Three (3) 8-ounce packages cream cheese at room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
3 large eggs
½ cup Lemon Curd, chilled
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter the bottom and side of a 9-inch springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.
2. Stir together the crumbs and butter with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake for 8 to 10 minutes, or until the crust is set. Let cool on a wire rack. Reduce the oven to 325 degrees F.
3. Process the sugar and the zest in a food processor until the zest is finely ground.
4. Beat the cream cheese in a medium boel with an electric mixer, beginning on low speed and increasing to medium-high, until light and fluffy. Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, and continue beating until smooth. Add the sour cream and lemon juice and beat until combined well. Add the eggs one at a time, beating well after each addition.
5. Wrap the outside of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and set it in the roasting pan. Place it in the oven, and carefully pour in enough boiling water to reach halfway up the side of the springform pan.
6. Bake for 70 to 75 minutes, until the center is almost set but slightly jiggly. Do not overbake; the cheesecake will firm as it cools. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath and let cool on a wire rack. Remove the foil. Refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
7. Run a table knife around the inside edge of the pan and remove the pan’s side. Spread the Lemon Curd over the top of the cheesecake. Let stand at room temperature for 20 minutes. Cut into wedges and serve.