A match made in heaven.
This indulgent recipe marries two deliciousdesserts: lemon bars and cheesecake.
Add butter, and pulse 5 or 6 times or until crumbly.
Credit:Photo: Jennifer Davick
Whisk together egg yolks and 1 Tbsp.
remaining ice-cold water, 1 tsp.
at a time, if necessary.
Shape dough into a disk; wrap in plastic wrap.
Chill 4 to 24 hours.
Roll dough into a 14-inch circle on a lightly floured surface.
Meanwhile, preheat oven to 325F.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth.
Gradually add granulated sugar, beating until blended.
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Spoon remaining batter into pan.
Bake at 325F for 1 hour to 1 hour and 10 minutes or just until center is set.
Let cheesecake stand in oven, with door closed, 15 minutes.
(Do not remove sides of pan.)
Cool completely in pan on a wire rack (about 1 hour).
Cover and chill 8 to 24 hours.
Remove sides of pan, and transfer cheesecake to a serving platter.
Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.