Lemon Curd Baked Cheesecake

Indulge in the heavenly delight of our Lemon Curd Cheesecake - a dessert that will transport your taste buds to a world of tangy bliss! This recipe is crafted to bring you the perfect balance of sweet and tart flavors, guaranteed to satisfy your cravings.

Ingredients:

For The Lemon Cheesecake

• 3 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
• 8 ounces sour cream, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 jar of Sutter Buttes Lemon Curd

For The Graham Cracker Crust

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/2 cup salted butter, melted
• 5 tablespoons granulated sugar
• Pinch salt

Directions:

1. Preheat the oven to 325°F and line a 9 or 10 inch greased springform pan.
2. Combine graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. Press graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
3. Whip softened cream cheese, room temperature sour cream, and granulated sugar together for 2 minutes until smooth and creamy.
4. Add vanilla extract and then eggs one at a time, beating until just combined.
5. Pour cheesecake batter over graham cracker crust into springform pan.
6. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
7. At the 55 minutes mark, turn off oven and open the door to the oven slightly. Leave cheesecake in the turned off oven for an hour to allow it to cool down gradually.
8. Once cooled pour lemon curd over the cheesecake to form an even lemon layer on top.
9. Cover cheesecake with tinfoil and place it in the fridge to set overnight. When ready to serve, release the springform pan, decorate with desired toppings, slice and enjoy!