Directions: |
Directions:Have a 12 inch spring-form pan ready. Preheat oven to 325⁰. To make crust: Grind graham crackers in food processor with knife attachment until it is all in crumbs; mix with melted butter. Spread graham cracker crumb mixture evenly along bottom and up the sides of the spring-form pan, using a spoon to press the crumbs against the side. To make filling: Try to take ingredients out of refrigerator ahead of time so they can get close to room temperature. Place cream cheese in large mixing bowl with sugar. Beat at medium speed until creamy, about 4 minutes. Add eggs, one at a time, and continue beating at medium speed for about 1 minute after each egg is added until it is incorporated. Add vanilla, whipping cream and sour cream. Continue beating for 5 more minutes until batter is smooth. To assemble cheesecake: Pour about half of the batter on top of crust in the spring-form pan, spreading carefully to completely covering the bottom. Spoon the lemon curd on top of the batter. Pour remaining batter on top to completely cover the lemon curd. Bake at 325⁰ for 1 hour 15 minutes. When done, remove from oven and let cool. Refrigerate at least overnight, 24 hours is better. The cake will puff up when baking and collapse when cooling. That is normal. When ready to serve, run a sharp knife around the edge of the spring-form pan, and then remove the sides of the pan. Serve cold, if possible. You can substitute the lemon curd with cherry pie filling, blueberry preserves or your favorite flavor of jam. |
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