Lemon Curd Cheesecake

Ingredients

Crust:

• 2 cups graham cracker crumbs about 2 packages
• 5 Tablespoons butter- melted
• ½ teaspoon salt

Filling:

• 4 8 oz packages cream cheese- softened
• 3/4 cup granulated sugar
• 3 Tablespoons flour
• Zest of 1 lemon
• ¼ cup fresh squeezed lemon juice
• 2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 2 eggs

Lemon Curd:

• 3 eggs
• ¾ cup granulated sugar
• 1 Tablespoon cornstarch
• ¼ teaspoon salt
• ¾ cup fresh squeezed lemon juice
• ¼ cup butter

Instructions

Toppings:

1. Combine eggs, sugar, cornstarch, salt, and lemon juice into a medium saucepan and heat over medium heat to a gentle boil.
2. Reduce heat and allow to simmer for 1-2 minutes or until thickened.
3. Remove from heat and add in butter. Whisk until the butter is completely melted.
4. Allow the mixture to cool to room temperature before adding to your cheesecake, or you can make the day before and store in the refrigerator until you are ready to use.
5. Smooth the lemon curd over the top of the cheesecake and smooth. Pipe on some whipped cream if desired and serve with fresh lemon slices.