Sunny Lemon Cheesecake

This highly requested Lemon Cheesecake uses homemade lemon curd for a bright and sunny flavor. My recipe is simple and uses NO water bath with beautiful, smooth results.

Ingredients

For Curd

• ½ cup lemon juice (fresh-squeezed is best!) (118ml)
• 3 large egg yolks (discard egg whites or save for meringues)
• ¼ cup granulated sugar (50g)
• ¼ teaspoon table salt
• 4 Tablespoons unsalted butter, cut into 4 pieces (57g)

For Crust

• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons granulated sugar
• 1 Tablespoon light brown sugar, firmly packed
• 5 Tablespoons unsalted butter, melted

For Cheesecake

• 24 oz cream cheese, softened (use brick-style, full-fat cream cheese) (680g)
• ¾ cup granulated sugar (150g)
• 2 large eggs, lightly beaten
• ½ batch homemade whipped cream, for topping (optional)