Baked by an Introvert
Jen Sobjack
Lemon flavored cheesecake on a vanilla wafer crust with a tart lemon curd topping. This cheesecake recipe is perfect for all lemon lovers.
Combine the vanilla wafer crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
In a medium bowl, use your fingertips to combine the sugar and lemon zest, mixing until fragrant.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the lemon-sugar mixture, sour cream, lemon juice, and vanilla and beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined.
Pour the batter over the prepared crust. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, and leave the cheesecake in the water bath in the oven for another hour.
Add the egg, egg yolk, lemon zest, lemon juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved. Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes.
Spread the curd evenly over the top of the cooled cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight.