Published: by Absolutely Recipes, in the recipes category.

Lemon Curd Cheesecake Recipe.

Ingredients:

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
2 cups sugar
2 TSPs grated lemon zest
2 TBSPs lemon juice
3 large eggs, room temperature, lightly beaten
LEMON CURD:

1/2 cup sugar
1-1/2 TSPs grated lemon zest
6 TBSPs lemon juice
1 large egg
1 large egg yolk
2 TBSPs butter, cubed
Lemon zest strips, optional

Recipe Instructions:

Preheat oven to 325 degrees.
Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square).
Wrap securely around pan.

In a small bowl, mix crushed wafers and melted butter.
Press onto the bottom and 3/4" up sides of prepared pan.
Bake 8 minutes.
Cool on a wire rack.

In a large bowl, beat cream cheese, sour cream and sugar until smooth.
Beat in lemon zest and juice.
Add eggs; beat on low speed just until blended.
Pour into crust.
Place springform pan in a larger baking pan; add 1" of hot water to larger pan.

Bake until center is just set and top appears dull, 1 to 1-1/4 hours.
Remove springform pan from water bath.
Cool cheesecake on a wire rack 10 minutes.
Loosen sides from pan with a knife; remove foil.
Cool 1 hour longer.

Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients.
Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170 degrees.
Do not allow to boil.
Remove immediately to a small bowl; cool completely.

Gently spread curd over cheesecake.
Refrigerate overnight, covering when completely cooled.
Remove rim from pan.
If desired, top with fresh lemon zest strips.

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