Lemon bar Cheesecake

By hmp13

Ingredients

• 2 2 2 cups all-purpose flour
• 1/2 1/2 1/2 cup powdered sugar
• 1/4 1/4 1/4 teaspoon salt
• 1/2 1/2 1/2 cup cold butter, cubed
• 2 2 2 egg yolks
• 1 to 2 1 to 2 2 Tbsp. ice-cold water
• 4 4 packages 4 (8-oz.) packages cream cheese, softened
• 1 1 1 cup granulated sugar
• 4 4 4 large eggs
• 2 2 2 teaspoons vanilla extract
• 2 2 2 cups Quick and Easy Lemon Curd, divided
• Candied Lemon Slices (optional)
• Lemon Curd
• 6 6 6 lemons
• 1/2 1/2 1/2 cup butter, softened
• 2 2 2 cups sugar
• 4 4 4 eggs
• Preparation
• to 2 to 1 from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
• 5 1-minute 30-second 1 to 2 to stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
• 4 to 2 heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
• 2, to 4-qt. 14 to 16 4. 2, transferring mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step 4.

Preparation

Step 1

Preparation

1. Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.

2. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.

3. Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

4. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.

5. Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

6. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.