Lemon Cheesecake deliciousness

In 10 minutes, it will have been 4 months since I last posted... and usually I have so much to say! :o) Life just keeps happening, and I just keep going along with it. Eventually I'll post something personal... right now I'm sharing my lemon cheesecake yumminess that I made last night and we devoured today!

When I bake/cook anything, 9 times out of 10 I'll create it myself... its part of the fun! A little secret to my creating... I Google loads of recipes similar to what I want, compile them together and then make my own from all the gathered information. Usually, things come out pretty good... my cheesecake was no exception (I know, I'm tooting my own horn... to borrow from Alvin, "beep-ba-beep-beep-beep" LOL). Even my in-laws loved it :o)

Spring is a great time for lemon anything, and Rick absolutely loves lemon ANYthing :o)

Luscious Lemon Cheesecake

4 pkgs cream cheese

1 1/3 c. sugar (I love Baker's Sugar... mixes in real well... but regular white works, too)

1/2 tsp. salt

4 tbsp. lemon juice (I used fresh lemons, but lemon juice works just as well)

1 tbsp. lemon zest

2/3 c. sour cream (I used fat free -all I had on hand-, it turned out fine)

6 - 8oz lemon curd

yellow food coloring

Prepare your crust. I used Nilla wafers (2 c. crushed cookies, 2 tbsp. sugar, 1/4 c. butter, melted.) Press into bottom of spring form pan. Put the spring form pan on a baking sheet, it helps with moving the cake. Bake crust at 350* for 10 minutes, set aside. I used an 8" pan, and this filled it to the VERY TOP. You can use a 9" pan.... I just like mine taller :o)

Mix cream cheese, sugar & salt together in a mixer until well blended. (I tend to just leave my mixer running while I'm getting things together for the next step) Add in the lemon juice and lemon zest, mix well. Add the sour cream, mix well.

Pour half the mixture into pan.

Add the lemon curd to the remaining mixture and blend REALLY well. Add 3 - 5 drops of yellow food coloring, mix well. The coloring isn't necessary, but its real pretty :o) Pour into the pan. I used a knife to swirl it up a bit, but not too much... and also not necessary, just another pretty thing :o)

Put a oven-safe bowl filled with water (I used a souffle dish) on the bottom rack, moisture is supposed to keep the cake from cracking... it works for me!

Bake at 325* for 1 1/2 hours. Turn off oven, leave to cool. I've read that you can use a wooden spoon to prop the door open... I didn't do that. I just kept the door shut and left it sit for about 2 hours. Then I put it in the fridge overnight, leaving the side on the pan until I was ready to serve.

Enjoy... its so yummy! I topped mine with fresh raspberries :o)