Lisa's Southern Kitchen

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Ingredients:

Crust:

• 1 2/4 cups Graham Crackers Crumbs

• 1 tbsp. Granulated Sugar

• 4 tbsp. Melted Unsalted Butter

Filling:

• 1 tbsp. Fresh Grated Lemon Zest from Lemon

• 1/3 cup Fresh Lemon Juice from Lemon

• 1 1/2 cup Granulated Sugar

• 2 tbsp. Vanilla Extract

• 1/2 cup Heavy Cream

• 1 package Cream Cheese

• 4 Eggs, at room temperature

• 1/2 tsp. Salt

Lemon Curd

• 1/4 cup Fresh Lemon Juice from Lemon

• 1/2 cup Granulated Sugar

• Salt to taste

• 1/2 tsp. Vanilla Extract

• 1 tbsp. Heavy Cream

• 2 tbsp. Cold Cubed Butter

• 2 Eggs

• 1 Egg Yolk

Instructions:

1. Preheat oven to 350 degrees and place the oven rack in the lower of the oven.
2. In a food processor add in graham crackers and pulse  until crumbs. Add in the sugar, pulse and then add in the butter, pulse until come together about 1 second
3. Place crust crumbs in bottom of springform pan and bake for 13 minutes until light golden brown. Remove from oven and let cool for completely. Set in a roasting pan and set aside.
4. Make the filling, in a bowl of stand up mixer add in heavy cream, cream cheese, lemon juice, lemon zest vanilla extract, sugar, eggs  salt, beat well until combined and smooth.
5. Pour the filling into pan and place the pan in the oven and pour water in the roasting pan half way.
6. Bake for 60 minutes until filling is slightly jiggly. Turn off the oven and prop the oven door open. This will alot cake to cool in the oven for 1 hour.
7. Remove from roasting pan, transfer to wire rack and let set at room temperature for 2 hours.
8. Make the lemon curd, in a saucepan over med high heat add in the lemon juice until hot.
9. In a bowl whisk eggs until slightly beaten. Add in the sugar and stir occasionally. Remove pan from heat and add in the butter, stirring occasionally.
10. Add in the heavy cream, vanilla extract and salt, stir well until combined.
11. Pour the curd over top of the cool cheesecake. Cover with plastic wrap and place in the fridge for 6 hours or overnight.