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1. **Prepare the crust:** Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. **Prepare the cheesecake filling:** In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add heavy whipping cream and lemon zest, beating until fluffy. Spread over the cooled crust and refrigerate.
3. **Prepare the lemon curd:** In a saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in butter and lemon zest. Let cool slightly, then spread over the cheesecake layer. Refrigerate for at least 4 hours.
4. **Prepare the whipped cream topping:** Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over the chilled cheesecake.
5. **Garnish and serve:** Top with lemon slices, a dusting of powdered sugar, and lemon zest. Slice and enjoy!
Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 360 kcal | Servings: 10 servings
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