The cheesecake will slowly finish baking during this time.Īfter 1 hour take the cake out of the oven, cool it to room temperature, and refrigerate, lightly covered, until ready to serve. Turn off the oven and prop open the door a few inches, leaving the cheesecake in the oven. Set a timer for 1 hour. The center should still jiggle when you nudge the pan a digital thermometer inserted into the center will read 150☏. To bake the cheesecake: Bake the cheesecake for 40 to 50 minutes, until it's set and firm 1" in from the edge. Pour the filling over the crust and reduce the oven heat to 325☏. Mix in the sour cream and lemon juice or lemon juice powder. Scrape the bowl and add the remaining eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the bowl and mix in the lemon zest, salt, lemon paste or extract, and 1 egg. Beat at low speed until no lumps remain, about 4 minutes. To make the filling: Place the cream cheese, sugar, and flour in the bowl of a stand mixer fitted with a paddle.
You can make the lemon curd up to two weeks in advance just be sure to store it in the refrigerator. Set it aside to cool while you make the filling. A water bath cooks the cheesecake gently, making it extra creamy with a smooth, crack-free top. To bake the crust: Remove the crust from the freezer and bake it for 12 to 15 minutes, until it's just barely golden at the edges. Chill in the freezer (uncovered) for 15 minutes or so, while you preheat the oven to 350☏. Prick the bottom of the crust all over with a fork. Press the dough into a 9" springform pan, pushing it firmly up the sides about 1”. To make the crust: Whisk together the flour, almond flour, confectioners' sugar, salt, and lemon zest.Īdd the butter, mixing until evenly crumbly.
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