Lemon Cheesecake

This is a great recipe for a rich and creamy lemon cheesecake that I got from Cook’s.  My easy cheat is buying lemon curd from Trader Joe’s for the topping.  It is delicious, easier, and probably even less expensive than making your own, but go ahead and knock yourself out and make it from scratch if you want!  The big tip is to use room temperature cream cheese (and eggs) and really beat it well to get all the lumps out before you add the sugar and eggs.  I suggest using a large over sized piece of foil to wrap the cheesecake in before you put it in the water bath.  I have tried to fold 2 pieces of foil together, but inevitably, water always gets into the crust.  It is also better to make it the day before you want to serve it and allow it to chill really well  before serving.  Click here for the recipe….