To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
Reduce oven temperature to 325°.
To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.
I've made this cheesecake several times since it was first published in the magazine and it is always a huge hit! The combination of the fresh and tangy lemon curd and the creamy deliciousness of the cheesecake is amazing and truly memorable. My guests think I'm an incredible baker, and who am I to argue... :) but I'm really just a good judge of great recipes.
This cheesecake is super delicious. I took it to a party and it was a huge hit. I made a gingersnap crust instead of the recommended crust and that made it even better! My local grocer was out of FF cream cheese and had only two 1/3 less fat so I used half regular half reduced fat. But regardless the flavor of this cheesecake was amazing. Everyone reading this should give it a try. Try it with the gingersnap crust from the CL Pear Gingersnap Cheesecake recipe. You won't be disappointed.