Lemon and cheesecake lovers will love this sharp, sweet, lemony vanilla bean cheesecake with fresh lemon curd. This lemon curd cheesecake's lemon curd topping makes it irresistible.
Crust– 270 g digestive cookies or graham cracker– 113 g butterFilling– 2 packages cream cheese 452g– ½ cup sugar 100g– Two large egg– 1 cup lemon curd 280g– 2 tablespoons all purpose flour– 1 vanilla bean scraped– Pinch fine sea salt
Create the lemon curd. Bring the cream cheese and eggs out of the fridge a few hours before you want to make the cheesecake.
STEP 1 .
Grease and parchment an 8-inch round cake pan. Hold paper with metal clips. Don't worry about perfection—creases are fine. Heat the oven to 350 F.
Finely grind cookies in a food processor. Mix cookie crumbs with melted butter in a heatproof bowl. Crumble cookies evenly on the pan bottom and sides.
Press it tightly with the measuring cup bottom. Bake crust for 10 minutes. Let chill while making filling. Turn down the oven to 325 F.
Beat cream cheese and sugar in a stand mixer bowl with the paddle attachment. Cream cheese should be scraped to avoid lumps. Stir fresh vanilla bean seeds into cream cheese
Add sea salt and mix. Add lemon curd. Add flour to eggs while mixing. Avoid overbeating for smooth filling. Pour lumpy filling into crust through a sieve.
Scoop bottom material. Flood a 13x9-inch cake pan. Pan-bake cheesecake, hour. Jiggled sides. Put a wooden spoon on the oven door and disconnect it." After 30 minutes,
remove cheesecake from oven. Counter fridge After 30 minutes, 8 hours. Bake cheesecake at 350°F with ½ cup remaining lemon curd. Bake 10 minutes. Refrigerate cake for an hour.