Lemon Cheesecake

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• CRUST:
• 1 1/4 cups graham cracker crumbs
• 3/4 cup finely chopped nuts
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 4 eggs
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract

• Lemon Curd Topping:
• 6 large egg yolks
• 1 cup granulated sugar
• 1/2 cup lemon juice (it is also great with lime and grapefruit juice)
• 1 stick (1/4 pound) unsalted butter cut into 1 tablespoon slices
• 1 tablespoon zest (more or less as you wish)

1. In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
2. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
3. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

Topping:

Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith).

Juice the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.

Makes approximately 2 cups.

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