Lemon Curd Cheesecake

• 16 ounces cream cheese
• 1 cup sugar
• 3 large eggs
• 1 x lemon juice of 2 lemons
• 1 1/2 teaspoons vanilla extract pure
• 1/4 teaspoon salt
• 3 cups sour cream
• 4 large eggs
• 4 1/2 ounces sugar
• 1 x candied lemon peel juice of 2 1/2
• 4 tablespoons butter, unsalted
• 1 each pie shell (9 inch)

1. Cheesecake base:
2. Cream the sugar and cream cheese until sugar dissolves and mixture is light and creamy.
3. Add in the eggs one at a time until incorporated.
4. Add in lemon juice, vanilla, salt and sour cream.
5. Chill base.
6. Make cheesecake crust with melted butter and leftover muffins, graham cracker crumbs, etc.
7. Place chilled mixture in a spring-form pan and place in a 275 degree F oven for one hour and 15 minutes.
8. Turn off oven and leave cheesecake inside for an additional 30 minutes to set.
9. Remove and chill.
10. Top with lemon curd.
11. Lemon Curd:
12. Whip sugar and eggs together over low heat in a small saucepan .
13. .
14. .
15. be sure to not let the mixture curdle.
16. Add lemon juice and butter and continue to mix over low heat until mixture firms .
17. .
18. .
19. chill and use for topping of cheesecake.

cream cheese, sugar, eggs, lemon juice, vanilla, salt, sour cream, eggs, sugar, candied lemon, butter, pie shell

Taken from recipeland.com/recipe/v/lemon-curd-cheesecake-38034 (may not work)