Lemon Cheesecake with Lemon Curd and Candied Lemons

Lemon cheesecake combined with lemon curd and candied lemons for one unforgettable homemade cheesecake dessert! A perfect citrus lover's special treat.

Crust:
8 oz vanilla wafers, crushed or processed into crumbs
3 Tbsp. sugar
7 Tbsp. butter, melted

Filling:
4 (8 oz) pkgs cream cheese, at room temperature
1 cup sugar
4 large eggs
2 tsp. pure vanilla extract

Lemon Curd:
6 lemons
½ cup butter, at room temperature
2 cups sugar
4 eggs

Candied Lemons:
2 small lemons
1 cup sugar
2 Tbsp. lemon juice, freshly squeezed
¾ cup water

Lemon Curd:
Grate zest from lemons to equal 2 Tbsp. Juice lemons to get 1 cup lemon juice.

Beat butter and sugar with a hand mixer on medium until blended. Add eggs, one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition, then stir in zest. Mixture may look curdled.

In a large saucepan, cook mixture over medium-low heat, whisking constantly, 14-16 minutes.

Place plastic wrap directly on warm curd (to prevent a film from forming), and chill at least 4 hours.

Candied Lemons:
Cut lemons into ⅛" thick slices, removing any seeds. Stir together sugar, lemon juice, and water in a skillet until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14-16 minutes or until rinds are soft. Remove from heat. Place slices in a single layer on a sheet pan lined with parchment. Cool completely. (May be made a day or two ahead).

Preheat the oven to 375°F (190°C)

Make the crust:
In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbsp. sugar. Mix in the melted butter till well incorporated. Press onto the bottom of a 9" springform pan and about 2" up the sides. Bake until the crust is slightly browned, 9-12 minutes. Let the crust cool on a rack.

Lower oven temperature to 325°F (165°C).

Cheesecake:
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, one at a time, beating just until blended. Mix in vanilla.

Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust. Add 1 cup lemon curd by large spoonfuls over batter in pan, and swirl in with a knife. Spoon the rest of the batter into pan.

Bake for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven for 15 minutes longer. Remove cheesecake from oven, run a knife around inside of pan.Cool completely on a wire rack (about 1 hour). Cover and chill overnight.

Remove sides of pan and place cheesecake on a serving platter. Spoon 1 cup lemon curd over cheesecake, and top with candied lemons.

Makes 10-12 servings.

Cook's Notes: You will need to make the lemon curd well in advance so it can chill for at least 4 hours. Also, note that cheesecake needs to chill at least 8 hours. If you have any leftover lemon curd, store it in a covered container in your refrigerator up to 2 weeks.