ITALIAN CHEESECAKE with Lemon Curd Topping

Serves 8

This is a refreshing dessert with a light, airy texture and a bold flavor. You can make it a day in advance to get dessert out of the way. Our guests always ask for the recipe for this cheesecake.

FOR THE CHEESECAKE:

8 ounces crushed graham crackers or vanilla wafers

6 tablespoons unsalted butter, melted, plus more at room temperature to grease the pan

1 (32-ounce) container whole-milk ricotta cheese

1 cup sugar

¼ cup all-purpose flour

5 large eggs

1 teaspoon vanilla extract

Grated zest of 1 lemon

FOR THE LEMON CURD TOPPING:

½ cup fresh lemon juice

Grated zest of 1 lemon

¾ cup sugar

3 large eggs

6 tablespoons unsalted butter

Confectioners’ sugar, for dusting

Preheat the oven to 350°F.

Grease the bottom and sides of a 9-inch springform pan with a little butter.

In a bowl, mix the cookie crumbs and melted butter. Press the crumb mixture into the bottom of the prepared pan. This crust does not need to be baked.

In the bowl of an electric mixer, beat the ricotta, sugar, and flour on low speed. Add the eggs one at a time and mix until smooth. Add the vanilla and lemon zest and mix until combined.

Pour the cheesecake mixture over the crust and bake until the top of the cheesecake is golden and the center still has some wobble, 1 to 1½ hours.

Let the cake cool on the counter or on a rack before releasing the springform. Before opening the springform, gently loosen the cake all the way around with a butter knife.

Meanwhile, to make the topping, whisk together the lemon juice, lemon zest, sugar, and eggs in a small saucepan. Warm the mixture over low heat, stirring continually, until the curd has thickened, 5 to 7 minutes.

Take the saucepan off the heat and whisk in the butter. Pour the lemon curd into a bowl, cover with plastic wrap, and refrigerate for 1 hour.

Spread the lemon curd over the cooled cheesecake as if you are frosting a cake. Refrigerate the cheesecake until it is cold, or until you can’t wait any longer to eat it! Before serving, dust lightly with confectioners’ sugar.