Ingredients:
- Crust:
- 15 sheets graham crackers
- 2 tbsp. sugar
- 6 tbsp. melted butter
- Filling:
- 24 oz. full-fat cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- ¼ cup Bee Sweet Citrus lemon juice
- 1 Tbsp. lemon zest
- 1 tsp. Vanilla
- Lemon Curd
Directions:
- Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
- Pulse graham crackers in a food processor until crumbly. Then add in sugar and steam in melted butter.
- Press crumbs into the prepared pan and bake for 8-9 minutes. Remove from oven and let cool completely.
- Beat the cream cheese with the paddle attachment on medium speed for 4-5 minutes until light and fluffy. Then add the sugar and beat again for another 3 minutes.
- Add in the sour cream, Bee Sweet Citrus lemon juice, zest and vanilla. On low speed, add the eggs one at a time just until the yolk disappears, do not over-beat.
- Pour filling on top of cooled crust.
- Add a few dallops of lemon curd on top and swirl into the cheesecake with a butter knife.
- Bake for 65-70 minutes or until the cheesecake is set. Cover the cheesecake with foil in the last 10 minutes of baking. Once it’s done, turn the oven off, open the oven door just a little and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, and refrigerate overnight. Add additional lemon curd on top, place back in the fridge until mostly set, slice and enjoy.
