---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Curd Cheesecake
  Categories: Inn recipes, Cheesecakes
       Yield: 1 servings
  
            Filling:
      16 oz Cream cheese
       1 c  Sugar
       3    Eggs
            Lemon juice from 2 lemons
   1 1/2 ts Real vanilla
     1/4 ts Salt
       3 c  Sour cream
            Lemon curd:
       4    Eggs
   4 1/2 oz Sugar
            Juice from 2.5 lemons
       4 tb Unsalted butter
            Crust: *
  
   Cheesecake base:
   1. Cream the sugar and cream cheese until sugar dissolves
   and mixture is light and creamy. Add in the eggs one at a
   time until incorporated.
   2. Add in lemon juice, vanilla, salt and sour cream. Chill
   base.
   3. Make cheesecake crust with melted butter and leftover
   muffins, graham cracker crumbs, etc.
   4. Place chilled mixture in a spring-form pan and place in
   a 275 degree oven for one hour and 15 minutes. Turn off
   oven and leave cheesecake inside for an additional 30
   minutes to set. Remove and chill. Top with lemon curd.
   Lemon Curd:
   1. Whip sugar and eggs together over low heat in a small
   saucepan . . .
   be sure to not let the mixture curdle.
   2. Add lemon juice and butter and continue to mix over low
   heat until mixture firms . . . chill and use for topping of
   cheesecake.
   * Crust:
   1. Use old muffin scraps . . . we like to use lemon poppy
   seed muffins from the day before . . . mix with some melted
   butter and line the bottom of the spring form or round cake
   pan.JM.
   Chef Joseph Ascoli Cetacea restaurant at the Camden Harbour
   Inn, Camden, Maine.
   This recipe was adopted from The Cake Bible
  
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