Triple Layer Cheesecake
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon lemon zest, finely grated
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sour cream
- 2 tablespoons lemon juice, fresh squeezed
- 3 large eggs
- 1/2 cup lemon curd
Rack in middle of oven, preheat to 350 (F)
Butter bottom and side of 9” springform pan. Have ready a roasting pan. Bring to boil enough water for water bath.
Mix crumbs and butter and add 2 Tbs. of sugar to the graham cracker crumbs and butter to form the crust. Wwith a fork in bowl, combined well. Press crumb mixture into bottom of pan. Bake 8 to 10 minutes. Cook on wire rack. Reduce the oven temperature to 325 degrees F.
In food processor, mix sugar and zest until zest is finely ground.
In electric mixer, beat cream cheese until light and fluffy.
Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth. Add sour cream, lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.
Wrap the outside of the springform pan with heavy aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
Bake for 70 to 75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools.
Remove from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.
Remove foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
Run a table knife around the inside edge of the pan; 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.
Recipe adapted from Salad in a Jar and My Baking Addiction.
- 3/4 cup sugar
- 3 eggs
- 1 egg yolk
- 1/2 cup fresh lemon juice
- grated rind from 2 lemons (I used about 2 rounded Tablespoons)
- 1/2 cup butter, melted and cooled slightly
In a microwave-safe bowl, whisk together sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.
If using the microwage: Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds). Pour into small sterile jars.
If on the stove: in double boiler wish the egg and sugar, then stir in the lemon juice, lemon zest and butter. Whish way until it forms like a heavy cream.
The Lemon Curd can be stored in the refrigerator for several weeks.