Lemon Cheesecake

Crust

1 3/4 cups (210g) graham cracker crumbs

1/4 cup (50g) sugar

5 tablespoons (70g) butter, melted

1. mix all ingredients together. Pour onto a 9" (22cm) springpan and pat down firmly, covering the sides halfway up

2. bake at 350°F (180°C) for 10 minutes. When cooled enough to handle, wrap aluminum foil around pan to prevent water from water bath from coming in

Filling

1 1/4 cups (250g) sugar

1 tablespoon lemon zest

32 ounces (900g) cream cheese, room temperature

1/2 cup (120ml) lemon juice

1/3 cup (80g) crème fraîche or sour cream

1 teaspoon vanilla extract

3 eggs, room temperature

1. place sugar and lemon zest in the bowl of a food processor. Pulse 10-15 times

2. beat cream cheese and lemon sugar until light and smooth. Add lemon juice, crème fraîche and vanilla extract and continue whisking. Incorporate one egg at a time. Do not overmix

3. place foil wrapped springpan inside a roasting pan. Pour filling over prepared crust. Fill roasting pan with boiling water. About 1" (2,5cm) high

4. bake for 60-70 minutes. The middle should still be jiggly. Turn oven off, and leave cake inside of the oven for 60 minutes with the door ajar 

Lemon Curd Topping

4 egg yolks, room temperature

2/3 cup (135g) sugar

1 tablespoon lemon zest

1/3 cup (80ml) lemon juice

pinch of salt

6 tablespoons butter, softened

1. mix all ingredients but the butter in a bowl. Using a double boiler, whisk constantly until mixture thickens to a consistency similar to a sauce hollandaise. Remove from heat and whisk in the butter. Whisk until butter has fully incorporated

2. pour in a jar or bowl and place plastic wrap directly on the top of the curd to prevent skin from forming. Cool completely

3. when the cake has cooled completely, pour about 1/2 of the curd on top of the cake and spread with an offset spatula. The rest of the curd can be refrigerated for about a week

4. refrigerate cake overnight. Run a knife along sides of pan before opening the springpan