Let us take you to the kitchen for this enchanting lemon cream cheesecake recipe with delicious lemon curd sauce. For the base, pass the biscuits through the rondo, add the melted butter, mix and press into a clamped mold. Take some rest in the freezer.

Take cheeses and sugar in a separate bowl, beat them in the mixer. After getting a homogeneous consistency, break the eggs one by one and mix them. Add cream and mix. Add flour, vanillin, lemon juice and grated and mix gently for the last time.

Pour the cream we have prepared over the biscuit mixture you take out of the freezer. Bake in a preheated 160 degree oven for about 1 hour. It is enough to be fixed around and shaking in the middle. Turn off the oven after cooking, but let the oven rest for 1 hour with the oven door ajar.

For the sauce, grate the zest of lemons, then squeeze the juice. Take it in a non-steel, glass pan, if possible, and add egg, starch, sugar. Mix well with the whisk without taking it over the heat. Put it on the stove and cook it on medium heat, stirring constantly, without ever having a break.

After eye catching eye, turn off the heat, add butter and cool by whisking intermittently. Pour over the rested cheesecake. Bon Appetit.