Lemon curd cheesecake recipe

Heat oven to 325 degrees F (160 degrees C).

In a bowl add the cookie crumbs and butter and combine using your hands until you get a uniform mixture. Press the mixture on the bottom and sides of a spring-form 9 x 3 inch pan. Place in the refrigerator.

In a large bowl add the softened cream cheese, lemon peel and sugar and beat using an electric mixer until well combined. Add the eggs, 1 at a time, beating well after each addition.

Empty the cheese mixture in the prepared pan and bake for 55 to 60 minutes, or until the center of the cheesecake is set. Remove from the oven and place on a wire rack to cool, for about 30 minutes. Run a knife or metal spatula along the side of the cake to loosen and refrigerate for at least 2 hours (better if refrigerated overnight).

Remove from the refrigerator, loosen and remove the side, top with the lemon curd, slice and serve.

Make the lemon curd
In a bowl over a pot of simmering water add the lemon juice, lemon peel, butter and sugar and cook, stirring constantly until the sugar is dissolved. Add the egg and beat using a wire whisk. Continue cooking while whisking for 3 to 4 minutes, or until the lemon curd thickens and coats the back of the spoon. Remove from the heat, cool and refrigerate.