SERVES 12
Be sure to zest the lemons before juicing them. For neater slices, clean the knife thoroughly between slices.
CRUST |
|
5 |
ounces Nabisco Barnum’s Animal Crackers or Social Tea Biscuits |
7 |
tablespoons unsalted butter, melted and cooled |
3 |
tablespoons sugar |
FILLING |
|
1¼ |
cups (8¾ ounces) sugar |
1 |
tablespoon grated zest from 1 lemon |
1½ |
pounds cream cheese, cut into chunks and softened |
¼ |
teaspoon table salt |
¼ |
cup juice from 2 lemons |
2 |
teaspoons vanilla extract |
4 |
large eggs, at room temperature |
½ |
cup heavy cream |
CURD |
|
⅓ |
cup juice from 2 lemons |
½ |
cup (3½ ounces) sugar |
Pinch table salt |
|
2 |
large whole eggs plus 1 large egg yolk |
2 |
tablespoons unsalted butter, cut into ½-inch pieces and frozen |
1 |
tablespoon heavy cream |
¼ |
teaspoon vanilla extract |
1. FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the cookies in a food processor to fine, even crumbs, about 30 seconds. Sprinkle 6 tablespoons of the melted butter and the sugar over the crumbs and pulse to incorporate. Sprinkle the mixture into a 9-inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let the crust cool to room temperature, about 30 minutes. Once cool, wrap the outside of the pan with two sheets of heavy-duty foil and set in a large roasting pan lined with a dish towel. Bring a kettle of water to a boil.
2. FOR THE FILLING: Process ¼ cup of the sugar and the lemon zest in a food processor until the sugar is yellow and the zest is very fine, about 15 seconds. Pulse in the remaining 1 cup sugar to combine.
3. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Scrape down the bowl and beaters as needed.
4. Beat in half of the lemon sugar and the salt until incorporated. Beat in the remaining lemon sugar until incorporated, about 1 minute. Beat in the lemon juice and vanilla until incorporated, about 1 minute. Beat in the eggs, one at a time, until combined, about 1 minute. Beat in the heavy cream until incorporated, about 1 minute.
5. Being careful not to disturb the baked crust, brush the inside of the prepared springform pan with the remaining 1 tablespoon melted butter. Carefully pour the filling into the pan. Set the roasting pan, with the cheesecake, on the oven rack and pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake the cheesecake until the center registers 150 degrees on an instant-read thermometer, about 1½ hours.
6. Cool the cheesecake in the roasting pan for 45 minutes, then transfer to a wire rack and cool until barely warm, 2½ to 3 hours, running a knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
7. FOR THE CURD: Meanwhile, cook the lemon juice, sugar, and salt together in a small saucepan over medium-high heat until the sugar dissolves and the mixture is hot (do not boil). In a medium bowl, whisk the whole eggs and egg yolk together until combined, then slowly whisk in the hot lemon mixture to temper. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture is thickened and a spatula scraped along the bottom of the pan leaves a trail (170 degrees on an instant-read thermometer), 2 to 4 minutes.
8. Off the heat, stir in the frozen butter until melted and incorporated, then stir in the cream and vanilla. Strain the curd through a fine-mesh strainer into a small bowl. Press plastic wrap directly on the surface of the curd and refrigerate until needed.
9. TO FINISH THE CAKE: When the cheesecake is cold, spoon the lemon curd over the top of the cake and spread into an even layer. Wrap the pan tightly in plastic wrap and refrigerate until the curd and cake have set, at least 5 hours.
10. To unmold the cheesecake, wrap a wet, hot kitchen towel around the cake pan and let sit for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter. Let the cheesecake sit at room temperature for 30 minutes before serving.