A delicious lemon cheesecake featuring a graham cracker crust, a creamy lemon-flavored filling, and topped with a zesty lemon curd. Perfect for dessert lovers seeking a tangy and sweet treat.
1: Crush graham crackers into crumbs. Mix in the melted butter and sugar well.
2: Press into the bottom and sides of a 9-inch springform pan and bake at 350°F for 10 minutes.
3: For the cheesecake, zest the lemon into the sugar and mix by gently pinching and rubbing the zest into the sugar. Set aside.
4: In a large bowl, cream together the cream cheese and lemon sugar until smooth.
5: Mix in the Greek yogurt, lemon juice, and vanilla until smooth.
6: Mix in the heavy cream well.
7: Gently fold in the eggs one at a time.
8: Pour the mixture into the already baked crust. Bake at 350°F for 60-70 minutes (it should be slightly jiggly in the middle but set on the sides).
9: Once done, turn off the oven and let cool with the door closed for 20 minutes.
10: Then open the door slightly and let cool for another 30 minutes.
11: Afterward, take out of the oven and let cool in the water bath.
12: For the lemon curd topping, zest lemon into the sugar and mix by gently pinching and rubbing the zest into the sugar.
13: Add in the egg yolks and whisk until combined.
14: Mix in the lemon juice and then gently heat on the stove until it thickens and is pale, stirring continuously.
15: Remove from heat and add in the cold butter. Mix until all melted and let cool.
