Lemon Curd Cheesecake

40m @ 325F/162C

Scale:

8x8 pan

Crust:

150 g

graham crumbs

60 g / 4 TBL

butter

Filling:

454 g

cream cheese

90 g

sugar

lemons, zested

45 ml {46 g}

lemon juice, from ~1/2 of the lemons above

{100 g} 2

large eggs

Prepare parchment sling in 8x8 pan.

Combine butter and graham crumbs, press into pan in parchment to form crust.

Blend remaining ingredients in food processor until well blended. 1 minute or so, scraping once to combine thoroughly.

Bake in 325F/162C oven for 30-40 minutes. While baking, prepare lemon curd, start approx 10 minutes before bakend ends.

Remove cheesecake from oven and pour curd over top, smoothing with offset spatula.