So, Valerie brought me more goodies.
LOTS of goodies.
This time the loot consisted of Dewey’s Meyer Lemon Moravian Cookies.
Uh – YUM! š
I didn’t even have to think twice. I already KNEW what I wanted to make.
I think she may have osmotically or magically planted the idea into my brain – a Meyer lemon wafer cookie crust – and then a homemade lemon curd layered cheesecake.
Wowza.
It’s delicious!
SweetHeart SweetTart Lemon Curd Layer Cheesecake
Crust:
2 cups lemon wafer cookies, pulsed into fine crumb
8 Tbs. butter, melted
Preheat the oven to 425 degrees.
Combine the cookie crumbs and melted butter and mix well.
Line the bottom of a cheesecake pan with parchment paper and press the crumbly butter mixture into the pan. Flatten.
Bake for 10-12 minutes, until fragrant and just beginning to brown.
Remove from the oven and allow to cool.
Lemon Curd Cheesecake Layers:
1 1/2 cups homemade Easy Lemon Curd
16 oz. cream cheese, softened
1 cup powdered sugar
juice and zest of 1 fresh lemon
1 tsp. vanilla extract
Once the baked crust has cooled, spread the Lemon Curd over the top. Chill to set.
Meanwhile, beat together the cream cheese, sugar, and, lemon juice and zest, and vanilla until smooth.
Spread the creamy mixture over the top of the Lemon Curd layer.
Chill for several hours.
Release from the springform cheesecake pan and slice and serve.
Pair with a lovely, oaked Chardonnay.
