Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1/3 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted and browned slightly
  • 0.25 tsp Salt
  • 16 oz (450g) Philadelphia cream cheese, softened
  • 1 cup (120g) Powdered sugar, sifted
  • 1 tsp Pure vanilla bean paste
  • 1.5 cups (350ml) Heavy whipping cream, very cold
  • 1.5 cups (350ml) High-quality lemon curd
  • 1 tbsp Freshly squeezed lemon juice
  • Zest of 2 large lemons

Instructions:

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, salt, and melted browned butter in a bowl.
  2. Press the mixture firmly into a 9x13 inch baking dish using a flat-bottomed measuring cup. Bake for 8 minutes until fragrant and mahogany-colored. Cool completely to create a moisture barrier.
  3. In a large mixing bowl, beat the softened Philadelphia cream cheese with powdered sugar and vanilla bean paste until smooth and satin-like.
  4. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks (the 'bird's beak' shape) form.
  5. Gently fold the whipped cream into the cream cheese mixture using a 'cut and turn' motion to preserve aeration. Spread evenly over the cooled crust.
  6. Whisk the lemon curd with 1 tablespoon of fresh lemon juice to loosen the texture. Pour over the cheesecake layer and smooth with an offset spatula.
  7. Top with fresh lemon zest. Chill in the refrigerator for at least 4 hours to allow the acid-fat emulsion to stabilize and set before slicing.