Ingredients

The following ingredients have 4 Servings
  • 2½ cups vanilla wafer crumbs (the contents of 1 (11-ounce) box of cookies, ground)
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter (melted)
  • 3 (8-ounces) packages cream cheese (room temperature)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • 1 teaspoon lemon zest (from 1 large lemon)
  • 2 tablespoons lemon juice (from the 1 large lemon that was zested)
  • 1 (10 ounce) jar lemon curd (good quality)
  • 1 (6.5 ounce) can extra creamy whip (cream spray topping)

Instruction

  • Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
  • Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
  • Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
  • To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at low speed so that you do not incorporate too much air into the batter.
  • Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
  • Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
  • Turn off your oven and crack your oven door open, about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely for another hour. This helps keep your cheesecake from cracking.
  • After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling.
  • Refrigerate your cheesecake for at least 2-4 hours.