Summer Cheesecake

Crust: Mix the graham crackers, cinnamon, sugar, and melted butter with a fork until moistened. Pour into a 9-inch springform pan. With a smooth bottom of a glass, press the crumbs into the bottom of the pan and up the sides. Refrigerate the crust while preparing the filling.

Filling: Cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the crust. Bake in a 300˚F oven for 1 hour and 45 minutes. I sometimes prepare a water bath to help avoid the top of the cheesecake cracking. However, if you are topping the cheesecake with the lemon curd or another opaque topping of choice, this is unnecessary.

Let cheesecake cool completely, about 3 hours. Run a thin metal spatula around the inside rim. Chill in the refrigerator for at least 8 hours. Demold and transfer to a cake plate when ready to top and serve.

Topping: Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over medium-low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170˚F, or just below simmer. Remove from the heat and cool, then refrigerate. Smooth a thin layer of lemon curd topping onto the chilled cheesecake. You will have more lemon curd than needed to cover the cheesecake. Once you put the curd on the cheesecake, refrigerate another hour before serving.