Heavenly Lemon Cheesecake

This recipe came from cook's illustrated. They have tried many versions of this recipe and concluded with this delicious recipe. I made it for easter this year and it got rave reviews. I changed the crust from animal crackers (which they thought worked best) to a shortbread crust. The homemade lemon curd is optional, but well worth the effort and very tasty! Do not let the lengthy directions scare you off. I promise it is well worth the effort!! Had i not made this myself, i would have sworn it was purchased- it was that good!!

Steps

For the crust: adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.

Press the crumbs firmly and evenly into the pan bottom , keeping the sides as clean as possible.

Bake until fragrant and golden brown , 15 to 18 minutes.

Cool on wire rack to room temperature , about 30 minutes.

When cool , wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil.

Set the springform pan in a roasting pan.

For the filling: while the crust is cooling , process cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down , about 15 seconds.

Transfer the lemon sugar to a small bowl.

Add the remaining 1 cup sugar.

In a standing mixer , using the paddle attachment , beat the cream cheese on low to soften 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 minute.

Ingredients

shortbread pie crusts, sugar, lemon, zest of, lemon juice, cream cheese, vanilla extract, salt, heavy cream, eggs, egg yolk, unsalted butter