Cheesecake Directions

1. Preheat the oven: Position the rack in the middle of the oven and preheat to 350°F.
2. Prepare the pan and water bath: Butter the bottom and sides of a 9-inch springform pan. Have a roasting pan ready and put a kettle of water on to boil for the water bath.
3. Make the crust: Stir together the graham cracker crumbs, melted butter, and 2 tablespoons sugar with a fork in a medium bowl until well combined.
4. Press the crumb mixture into the bottom of the springform pan.
5. Pre-bake the crust: Bake for 8–10 minutes, or until the crust is set. Let cool on a wire rack.
6. Reduce the oven temperature to 325°F.
7. Prepare the lemon sugar: In a small bowl, combine 1 cup sugar and the lemon zest. Using your fingers, rub the lemon zest into the granulated sugar.
8. Beat the cream cheese: In a medium bowl with an electric mixer, beat the cream cheese, beginning on low speed and increasing to medium-high, until light and fluffy.
9. Gradually add the sugar mixture, scraping down the sides of the bowl with a rubber spatula. Continue beating until smooth.
10. Add the sour cream and lemon juice and beat until well blended. Add the eggs one at a time, beating well after each addition.
11. Fill the pan: Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan. Set it in the roasting pan.
12. Prepare the water bath: Place the roasting pan in the oven and carefully pour in enough boiling water to reach halfway up the sides of the springform pan.
13. Bake: Bake for 70–75 minutes, or until the center is almost set but still slightly jiggly. Do not overbake. The cheesecake will firm as it cools.
14. Cool the cheesecake: Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove it from the water bath and let it cool on a wire rack.
15. Chill: Remove the foil. Refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
16. Add the lemon curd: 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.
17. Top with fresh whipped cream, if desired. Cut into wedges and serve.

Whipped Cream Directions

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla extract, and confectioners’ sugar on medium-high speed until medium peaks form, about 3–4 minutes.
2. Make sure not to overbeat, or the cream will become lumpy and butter-like.
3. Use the whipped cream immediately or cover tightly and chill in the refrigerator for up to 24 hours.