Combine the ingredients for the crust in a small bowl. Press the mixture into the springform pan’s bottom and up the sides. Ten minutes after baking the crust, lay it aside to cool.
Step 3:
Cover the pan’s outside with aluminum foil to prevent water from the water bath from entering. Set aside the prepared pan.
THE CHEESECAKE PREPARATION:
Step 1:
Reduce oven temperature to 300 degrees Fahrenheit (148 degrees Celsius).
Step 2:
In a large bowl, blend the cream cheese, sugar, and flour with a mixer on low speed until smooth and thoroughly incorporated. Use low speed to decrease the quantity of air incorporated into the batter, which may lead to cracking. Removing food off the edges of a dish.
Step 3:
Mix together the sour cream, vanilla, and lemon zest on low speed until well blended. Add the eggs one at a time, incorporating them carefully after each addition. As necessary, scrape the edges of the bowl to ensure that everything is well blended.
Step 4:
Pour the batter for the cheesecake into the crust. Insert the springform pan into a bigger pan. Fill the outer pan with warm water almost halfway up the springform pan’s edges. The water should not reach the top edge of the springform pan’s aluminum foil.
Step 5:
Bake for 1 hour and fifteen minutes. The center should be firm yet still somewhat jiggly. Turn off the oven and shut its door for thirty minutes. The cheesecake will continue to cook, but will also gradually begin to cool.
Step 6:
30 minutes after removing the cheesecake from the oven, leave the oven door slightly ajar so that it may continue to cool gently. This technique prevents cracking.
Step 7:
While you prepare the lemon curd, remove the cheesecake from the oven and water bath wrapper. Place the cheesecake in the refrigerator.
THE LEMON CURD PREPARATION:
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