Serves 10 to 12.
COOKIE CRUMB CRUST
5 ounces Nabisco’s Barnum’s Animals Crackers or
Social Tea Biscuits
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm
FILLING
1-1/4 cups sugar
1 tablespoon grated zest plus 1/4 cup juice from 1
or 2 lemons
1-1/2 pounds cream cheese, cut into rough 1-inch
chunks, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
LEMON CURD
1/3 cup juice from 2 lemons
2 large eggs plus 1 large egg yolk
1/2 cup sugar
2 tablespoons cold unsalted butter, cut into
1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch salt
Adjust an oven rack to the lower-middle position and
heat the oven to 325 degrees. In a food processor, process the cookies to fine,
even crumbs, about 30 seconds (you should have about 1 cup). Add the sugar and
pulse 2 or 3 times to incorporate. Add the warm melted butter in a slow, steady
stream while pulsing; pulse until the mixture is evenly moistened and resembles
wet sand, about ten 1-second pulses. Transfer the mixture to a 9-inch
springform pan and press evenly into the pan bottom. Bake until fragrant and golden
brown, 15 to 18 minutes. Cool on a wire rack to room temperature, about 30
minutes. When cool, wrap the outside of the pan with two 18-iunch square pieces
of heavy-duty foil; set the springform pan in a roasting pan.
While the crust is cooling, process 1/4 cup of the
sugar and the lemon zest in a food processor until the sugar is yellow and the
zest is broken down, about 15 seconds, scraping down the bowl if necessary.
Transfer the lemon sugar to a small bowl; stir in the remaining 1 cup sugar.
In the bowl of a standing mixer set at low speed,
beat the cream cheese to break it up and soften it slightly, about 5 seconds. With
the machine running, add the sugar mixture in a slow steady stream; increase
the speed to medium and continue to beat until the mixture is creamy and
smooth, about 3 minutes, scraping down the bowl with a rubber spatula as
needed. Reduce the speed to medium-low and add the eggs 2 at a time; beat until
incorporated, about 30 seconds, scraping the sides and bottom of the bowl well
after each addition. Add the lemon juice, vanilla, and salt and mix until just
incorporated, about 5 seconds longer. Give the batter a final scrape, stir with
a rubber spatula, and pour into the prepared springform pan; fill the roasting
pan with enough hot tap water to come halfway up the sides of the springform
pan. Bake until the center jiggles slightly, the sides just start to puff, the surface
is no longer shiny, and an instant-read thermometer inserted in the center of
the cake reads 150 degrees, 55 to 60 minutes. Turn off the oven and prop open
the oven door with a potholder or wooden spoon handle; allow the cake to cook,
in the water bath in the oven for 1 hour. Transfer the springform pan without
foil to a wire rack; run a small paring knife around the inside edge of the pan
to loosen the sides of the cake and cool the cake to room temperature, about 2
hours.
While the cheesecake bakes, heat the lemon juice in
a small non-reactive saucepan over medium heat until hot but not boiling. Whisk
the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
Whisking constantly, slowly pour the hot lemon juice into the eggs, then return
the mixture to the saucepan and cook over medium heat, stirring constantly with
a wooden spoon, until the mixture registers 170 degrees on an instant-read
thermometer and is thick enough to cling to the spoon, about 3 minutes.
Immediately remove the pan from the heat and stir in the cold butter until incorporated;
stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh
strainer into a small nonreactive bowl. Cover the surface of the curd directly
with plastic wrap; refrigerate until needed.
When the cheesecake is cool, scrape the lemon curd
onto the cheesecake still in the springform pan; using an offset icing spatula,
spread the curd evenly over the top of the cheesecake. Cover tightly with
plastic wrap and refrigerate for at least 5 hours or up to 24 hours. To serve,
remove the sides of the springform pan and cut the cake into wedges.
For a printable version of this recipe, go here.