- Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom pan and keep in the fridge.
- To make lemon curd: In the top of a double boiler, combine all the ingredients over gently simmering water. Cook until thickened and coats back of spoon. Remove from heat and completely cool.
- To make the filling, in large bowl with electric mixer on medium-high, beat cream cheese until fluffy, gradually beat in sugar then beat in zest and juice follow by lemon curd.
- Add the dissolved gelatin into the mixture and add in the whipped cream until everything combine. Pour into crust and chill in the fridge until it set.
- Decorate the cheesecake with some whipped cream at the side of cheesecake and pour over some left over lemon curd on top of the cheesecake.
Let It Be Sunday, 163!
15 hours ago