Lemon Curd Cheesecake

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

Whole organic eggs - 2

◯ Egg yolks - 2

◯ Raw sugar - ¾ cup

◯ Lemon zest - from 1 large or 2 medium lemons

◯ Freshly squeezed lemon juice - ½ cup

◯ Butter, cubed - ½ cup (I stick, 8 TBSP)

Cheesecake filling

◯ Cream cheese, at room temperature (see notes) - 5 (8 oz) bricks, 1130g total

◯ Natural granulated sugar - 1 ¾ cup, 355g

Freshly squeezed lemon juice - 3 TBSP, 43g

◯ Vanilla extract - 2 Tsps, 9g

◯ Pure full fat coconut milk (canned) - ¼ cup, 65g

◯ Unbleached all-purpose flour - 2 TBSP, 15g

◯ Eggs, at room temperature - 5, large

◯ Egg yolks, at room temperature - 2, from large eggs

Italian Meringue

◯ Egg whites - 4

◯ Water - ½ cup, 114g

◯ Raw sugar - 1 cup, 200g

◯ Lemon - a few drops, plus a slice to rub the bowl and whisk

Equipment

stand or hand electric mixer, springform pan, baking sheet, candy thermometer

Note: Ingredients may have been altered from the original.

Directions at devamadeo.com

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