Ingredients
- 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup sour cream
- 1 cup prepared lemon curd (store-bought or homemade)
- Zest of 1 lemon (optional, for extra zing)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
- Make the crust: In a bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until smooth.
- Add the lemon curd: Gently fold in half of the lemon curd into the cheesecake batter. Pour the filling over the crust and smooth the top.
- Bake: Place the pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Chill: Remove from oven and refrigerate for at least 4 hours or overnight for best results.
- Finish: Before serving, spread the remaining lemon curd on top of the cheesecake. Garnish with fresh lemon zest if desired.
Tip: For a more cake-like texture, use less sour cream and add 2 tablespoons of flour to the batter.
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