A creamy and tangy lemon cheesecake with a buttery crust and a luscious lemon curd topping.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before baking for even cooking.
Mix the crushed graham crackers, melted butter, and sugar in a bowl until combined.
Use a food processor to crush the crackers for a finer texture.
Press the mixture into the bottom of a springform pan, creating an even layer.
Use the bottom of a glass to press the crust firmly and evenly.
Bake the crust in the preheated oven for 10 minutes, then let it cool.
Allow the crust to cool completely before adding the filling to prevent sogginess.
In a mixing bowl, beat the cream cheese until smooth using an electric mixer.
Ensure the cream cheese is at room temperature for easier mixing.
Gradually add sugar, eggs, flour, lemon zest, and juice to the cream cheese, mixing until smooth.
Add the eggs one at a time to ensure they are fully incorporated.
Pour the filling over the cooled crust in the springform pan.
Tap the pan gently on the counter to release any air bubbles.
Bake the cheesecake in the oven for 55-65 minutes until set and lightly golden.
Place a water bath in the oven to prevent cracks on the cheesecake.
Let the cheesecake cool on a rack for 4 hours, then refrigerate until chilled.
Cover the cheesecake loosely with plastic wrap to prevent it from drying out.
In a saucepan, whisk together sugar, egg yolks, and lemon juice over medium heat until thickened.
Stir constantly to avoid curdling the eggs.
Remove from heat and stir in butter until smooth.
Strain the curd through a sieve for an extra smooth texture.
Spread the lemon curd over the chilled cheesecake before serving.
Chill the cheesecake with the curd for 30 minutes for the flavors to meld.
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