3cupscream cheese, full fat, at room temperature, see Recipe Notes
¾cupsour cream, at room temperature, see Recipe Notes
2tsp vanilla extract
3large eggs, at room temperature
1cuplemon curd, preferably homemade, see Recipe Notes
Adjust the oven rack to the lower-middle position and preheat oven to 350°F. Check to see if your 9-inch round springform pan fits in a large roasting pan (to use for the water bath). Don't worry if your roasting pan isn't big enough, just use Method 2 to create steam below.
Pre-bake the crust for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath. Allow crust to slightly cool as you prepare the filling. You can skip the aluminum foil step if you're not going to be putting the pan directly into the water.
For the water bath
Method 1: If your springform pan fits in the roasting pan, boil a pot of water. You'll need one inch of water in the roasting pan for the water bath, so make sure you boil enough. As the water is heating up, wrap the aluminum foil around the springform pan.
Method 2: If you don't have a large enough roasting pan to fit your springform pan, just place the biggest roasting pan you have on the bottom rack in your oven (beneath the rack where you'll put the cheesecake), and fill it up to 1-inch with water. Let the water heat in the oven while you make the filling.
Make the filling: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. You don't want to over-beat the mixture to help prevent the cheesecake from deflating and cracking as it cools.
Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife (avoid touching crust with knife to prevent crumbs getting into filling). Repeat with remaining filling and curd. Tap the pan gently on the counter to release any trapped air bubbles.
If you're using the springform-pan-in roasting-pan method, place the springform pan inside the roasting pan. Carefully pour the hot water inside of the pan and place in the oven. Otherwise, place the springform pan directly above the roasting pan that's been heating in the oven.
Bake cheesecake for 55 to 70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan.
Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven and allow to cool completely to room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings.
Cover and store leftover cheesecake in the refrigerator for up to 5 days.
I have a wonderfully tasty and easy Lemon Curd recipe. give it a try!Room temperature ingredients combine quickly and evenly, so you won't risk over-mixing and avoiding a chunky cheesecake batterThis cheesecake can be made the day before you want to serve since it has to chill for quite some time. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 2 or 3 months. Here's a helpful tutorial for freezing cheesecakes helpful. When ready to eat, thaw overnight in the refrigerator before serving.To make a Classic Cheesecake, omit the lemon curd and use 4 cups (908g) of cream cheese and 1 cup (240g) of sour cream. Pour the entire filling into the par-baked crust, smoothing it out with a small spatula. Bake as directed.Fresh raspberry sauce: Use this as a topping for your Lemon Curd Cheesecake. Combine 2 cups fresh or frozen raspberries (do not thaw if using frozen), 3 tablespoons granulated sugar, and 1 teaspoon fresh lemon juice in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, continue to stir and allow to simmer for 5 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Store for 1 to 2 weeks in the refrigerator.