Photograph Copyright © 2003 A Cook's Wares                                                            

Adapted from Cook’s Illustrated, May/June 2003

Serves 12-16

Cookie-Crumb Crust:
5 ounces Nabisco Barnum’s Animal Crackers (about a cup when made into crumbs)
4 Tbs unsalted butter, melted and kept warm

Filling:
1 ¼ cups sugar
1 Tbs grated zest plus ¼ cup juice from 1 or 2 lemons
1 ½ lbs (three 8 oz packages) cream cheese
4 large eggs
2 tsp vanilla extract
¼ tsp salt
½ cup heavy cream
Pre-made lemon curd, about 8-11oz (Thursday Cottage Lemon Curd is excellent)

Adjust oven rack to lower-middle position and heat oven to 325ºF.

Crust:   In a food processor, process cookies to fine, even crumbs.  Add butter in an even stream while pulsing; pulse until the mixture is evenly moistened and resembles wet sand.   Transfer mixture to a 9" springform pan and press evenly and firmly into the bottom of the pan.  Bake 15-18 minutes until golden brown.  Cool on a wire rack to room temperature, about 30 minutes.  Wrap the outside of the pan in a double layer of heavy-duty aluminum foil to prevent leakage when placed in the water bath. 

Filling:  In a food processor, process ¼ cup of sugar and lemon zest until sugar is yellow and zest is broken down.  Transfer lemon sugar to a small bowl and stir in remaining 1 cup of sugar.

In the food processor, process cream cheese until broken up and soft.  While the machine is running add sugar mixture in a slow steady stream.  Process until mixture is creamy and smooth.  Add eggs two at a time and process until incorporated.  Scrape down sides of the bowl well after each addition.  Add lemon juice, vanilla, and salt and mix until just incorporated.  Add heavy cream and mix until just incorporated.  Pour filling into the prepared springform pan.  Place springform pan into a larger pan (such as a larger cake pan or roasting pan) and fill larger pan with 1” of very hot water.  As written above there are two ways to bake this cake depending on preferred texture.  For a denser texture bake at 325ºF until center jiggles slightly and the sides just start to puff about 55-60 minutes.  Turn off the oven and open the door just slightly and allow cake to cool in oven for one hour.  Remove cake from the oven and place on a wire rack.  Run a small knife or spatula around the inside edge of the pan to loosen the sides of the cake.  Cool the cake to room temperature, about 2 hours. 

For a lighter, smoother texture, bake cake at 350ºF for 45 minutes.  After 45 minutes turn off the oven and leave cake in a closed oven for 1 hour.  Do not open the oven door while baking for this could cause the cake to fall.  Remove from oven and place on a wire rack to cool about 1-2 hours.  Cover in plastic wrap and place in the refrigerator for at least 6 hours. 

When cheesecake is cool or has been refrigerated for the specified amount of time, spread 8 to 11 oz lemon curd evenly on top.  Cover cheesecake and refrigerate for at least 4 hours, and up to 24 hours.   (Refrigerating the cheesecake will help it hold its shape when cut.)

To serve, remove the sides of the springform pan and cut cake into wedges.