Ingredients:

  • 3 Large Eggs (whole)
  • 2 Large Egg Yolks
  • 3/4 cup (150g) Granulated Sugar (for curd)
  • 1/2 cup (120ml) Fresh Lemon Juice (strained)
  • 1 tablespoon Lemon Zest (for curd)
  • 6 tablespoons (85g) Unsalted Butter (cubed, for curd)
  • 1 1/2 cups (150g) Graham Cracker Crumbs
  • 1/4 cup (50g) Granulated Sugar (for crust)
  • 6 tablespoons (85g) Unsalted Butter (melted, for crust)
  • Pinch of Salt (for crust)
  • 4 blocks (32 oz / 904g) Full-Fat Cream Cheese (softened)
  • 1 1/2 cups (300g) Granulated Sugar (for filling)
  • 1 cup (240g) Sour Cream (full fat, room temperature)
  • 1/2 cup (120ml) Heavy Cream (cold)
  • 4 Large Eggs (room temperature, for filling)
  • 2 Large Egg Yolks (room temperature, for filling)
  • 2 tablespoons Fresh Lemon Juice (for filling)
  • 1 tablespoon Lemon Zest (for filling)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt (for filling)

Instructions:

  1. Phase 1: Make the Silky Lemon Curd. Whisk eggs, yolks, sugar, lemon juice, and zest in a heatproof bowl set over simmering water (double boiler). Whisk continuously until the mixture thickens and coats the back of a spoon (10-15 minutes). Do not let it boil.
  2. Remove curd mixture from heat. Whisk in cold butter until smooth. Pour the curd through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and chill for at least 1 hour.
  3. Phase 2: Prepare the Crust. Preheat oven to 350°F (175°C). Wrap the exterior bottom and sides of the 9-inch springform pan securely with several layers of heavy-duty foil.
  4. Combine graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press mixture firmly into the base and 1 inch up the sides of the prepared pan.
  5. Pre-bake the crust for 10 minutes. Let cool slightly, then reduce the oven temperature to 325°F (160°C).
  6. Phase 3: Make the Cheesecake Filling. In a large bowl, beat the softened cream cheese and sugar on medium speed until perfectly smooth and lump-free. Scrape down the sides often.
  7. Beat in the sour cream, heavy cream, lemon juice, zest, vanilla, and salt until just combined.
  8. Reduce mixer speed to low. Beat in the 4 whole eggs and 2 extra yolks one at a time, mixing just until each is incorporated. Do not overmix.
  9. Pour the filling over the cooled crust. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform (water bath).
  10. Bake for 65–75 minutes. The edges should look set, but the very center should still have a slight jiggle.
  11. Turn the oven off. Leave the cheesecake inside with the door propped slightly ajar for 1 hour to cool slowly.
  12. Remove from the water bath, remove the foil, cool completely on a wire rack, then chill in the refrigerator for a minimum of 6 hours, preferably overnight.
  13. Phase 4: Assembly. Run a thin knife around the edge and release the springform sides. Top generously with the chilled Lemon Curd just before serving.