Lemon Curd Cheesecake

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It’s been a week, to say the least. And when weeks are like this, what other way to treat yourself than bake a little love to share? I was given this recipe by my good friend Isabella last year and it’s absolutely delightful–an easy bake and an easy pleaser.

My roommate, Kelsey, and I baked this yesterday afternoon in preparation for a get together of friends last night. The one mishap we ran into was that the oven grippers were oily on the outside from who-knows-what and Kelsey accidentally dropped the crust after taking it out of the oven–!!!–spilling almost a third (maybe a quarter, the actual amount is debated) of the graham cracker crust out. We repacked the crust and went right along our merry way, hoping that the crust would be appropriately thick to cradle the cheesecake.

I use this recipe from Epicurious. Positively delightful! I got a lot of compliments on this cheesecake last night, for the lemon-lovers, this is a must-make. And the thickness (or thinness, to be more appropriate) of the crust was also complimented! So no harm done other than a small mess in the kitchen!

For anyone scared of making cheesecake but want to make something that consistently bakes well, try this Lemon Curd Cheesecake! It’s straightforward, easy to follow, and has nothing fancy to it other than a 9-inch spring form pan.

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