JJ's Lemon Cheesecake

This recipe originally came from America's Test Kitchen that has become a family favorite.  One of the unique things about this recipe is that instead of graham crackers, it uses animal crackers for the crust.  This recipe is much creamier than the other cheesecake we make, but it takes oodles more time.   But if you have the time, the work and time is well worth it.

The Crust
5 oz. Animal Crackers (Un-iced)
3 tbsp sugar
4 tbsp unsalted butter, melted

Adjust the oven rack to the lower middle position.Preheat oven to 325F.  Process  the crackers until fine,even crumb, about 30 seconds. (It should make about 1 cup.  Add the sugar and pulse2 to 3 times.  Add the melted butter in a slolw even stream pulsing until the mixture is evenly moistened and resembles wet sand..  Press into a 9" springform pan, pressing down with the flat bottom of a ramkin , meaqsuring cup, or glass keeping the sides as clean as possible.    Bake for 15-18 minutes until fragrant.  Remove from oven to cooling rack and let cool completely before using.  I make the crust the night before so I don't have waiting time to let it cool.

The Filling
1 1/4 cups (8.75 oz) sugar
1 tbsp fresh grated lemon zest plus 1/4 cup lemon juice from 1-2 lemons
 3  ea 8oz packages of cream cheese, left at room temperature 30-40 minutes.  Cut into rough 1" cubes
4 large eggs at room temperature
2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup heavy or whipping chream

While the crust is cooling, process `/4 cup of sugar and lemon zest in a food p;rocessor until the sugar is yellow and the zest is broken down, about 15 seconds. Transfer the lemon sugar to a small bowl and stir in the remaining sugar.  I typically just add the remaining to the food processor and then pulse a few times to thoroughly mix the lemon sugar with the balance of sugar

In a standing mixer, fitted with the paddle attachment, beat the cream cheese on low to break up and soften slightly, about 5 seconds.  While paddle is running, add the sugar in a steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes, ccraping down the bowl  with a rubber spatula as needed.  Reduce speed down to medium low and  add the eggs, one at a time, until each is thoroughly incorporated, about 30 seconds, scraping down the bowl after each addition.  Add the vanilla and lemon juice beating until incorporated, about 5 seconds.  Add the heavy cream and give the bowl a final scrape down and transer to the prepared crust.  Wrap the springform pan with one large piece of aluminum foil that is large enough to come up the full length of the sides of the outside of the pan.  This will protect the filling and crust from water coming in from the water bath.  Place wrapped pan into a roasting pan and fill the roasting pan with hot water until it reaches almost half way up the pan.  If the pan floats, you have too much water. Bake until the center of the cake only slightly jiggles, the sides just start to puff, the surface is no longer shiny, and an instant read thermometer when placed in the center of the cake reads 150F, about 55-60 minutes.  Turn off oven and let cook in the waterbath with the oven door propped open with a wooden spoon for 1 hour.  After an hour transfer to a cooling rack.  With a thin knife, run around the edge to loosen the cake from the sides and then let cool to room temperature, about another 2 hours.

The Lemon Curd Topping
1/3 cup lemon juice from 2 lemons
2 large eggs plus 1 large egg yolk brought to room termperature
1/2 cup (3.5 oz) sugar
2 tbsp unsalted butter, cut into 1/2" cubes and chilled in freezer.
1 tbsp heavy or whipping chream
1 tsp pure vanilla extract

While the cheesecake bakes, heat the lemon juice ib a small non-reactive sauce pan over medium heat until hot but not boiling.  Whisk the eggs and yolk ith the sugar in a non-reactive bowl.  Whisking constantly, temper the eggs by adding a mall amount of the lemon juice to the bowl.  Continue adding the lemon juice slowly until fully incorporated.  Return mixture to the sauce pan stirring constantly with a wooden spoon until the mixture registers 170F and is thick enough to cling to the spoon., about 3 minutes.  Immeiately remove the pan from the heat and stir in the cream, vanilla, and chilled butter.  then pour the curd through  a fine mesh strainer into a small non-reactive bowl.  Cover the curd with plastic wrap layed on top of the curd to keep the curd from forming a skin.  Refrigerate until needed.

Finishing the Cheesecake
When the cheesecake is at room temperature, spread the curd on top of the cake while still in the springform pan.  Recover with plastic wrap and refrigerate over night.