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Lemon Cheesecake with Lemon Curd Topping
Ingredients
  • subheading: CRUST:
  • 1.5 cups (127 g)  crushed graham crackers
  • ¼ cup (50 g)  light brown sugar
  • 1 stick (113 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • subheading: LEMON CHEESECAKE FILLING:
  • 32 oz. (1000 g) cream cheese, room temperature
  • 4 tablespoons (55 g) unsalted butter, room temperature
  • 1 cup (227 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons fresh lemon juice
  • 3 eggs, room temperature
  • 1 cup (230 g) sour cream, room temperature
  • ¼ cup (30 g) flour
  • subheading: LEMON CURD:
  • 3 eggs
  • 3 egg yolks
  • ⅔ cup (151 g) sugar
  • 6 tablespoons fresh lemon juice
  • 1 stick (113 g) unsalted butter, cubed
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