Refreshing Baked Lemon Cheesecake

This recipe is like baked sunshine! It's so fresh and refreshing, so bright and joyous... it's just like eating slices of happiness. There is a bit of a process to make this, but it's far from difficult and well worth the time to prepare. Here is what you'll need to make 1, 9" baked cheesecake:

Photo byLaura

Ingredients:

Crust:

• 3/4 cup flour
• 1 cup almond flour
• 1/2 cup powdered sugar
• 3/8 teaspoon table salt
• zest of 1 lemon
• 6 tablespoons butter, cold

Filling:

• 3, 8-ounce packages cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 tablespoons Flour
• 1/4 teaspoon table salt
• 2 teaspoon lemon zest
• 4 large eggs
• 1/4 cup sour cream
• 3 tablespoons lemon juice

Other:

• Whipped cream
• Lemon curd
• Lemon slices
• Mint

To Make the Crust:

In a mixing bowl, whisk together the flour, almond flour, powdered sugar, salt, and lemon zest. Cut in the butter until the mixture becomes evenly crumbly.

Press the dough into a 9" springform pan, firmly pushing it about 1” up the sides. Prick the bottom of the crust with a fork. Freeze it, uncovered, for about 15 minutes while you preheat your oven to 350°F.

After 15 minutes, remove the crust from the freezer and bake for 12 to 15 minutes, until the edges just start to turn golden. Set it aside to cool while you prepare the filling.

To make the filling:
In a stand mixer with the paddle attachment, combine the cream cheese, sugar, and flour. Beat on low speed for about 4 minutes until smooth and lump-free. Scrape down the bowl, then add the lemon zest, salt, and one egg. Mix until combined, scrape the bowl, and add the remaining eggs one by one, ensuring each is fully mixed before adding the next. Stir in the sour cream and lemon juice.

Pour the filling over the cooled crust and lower the oven temperature to 325°F.
Bake for 40 to 50 minutes, or until the edges are firm about 1" in, while the center should still have a slight jiggle. A digital thermometer inserted into the center should read 150°F.

Turn off the oven and leave the oven door slightly open, allowing the cheesecake to finish setting for 1 hour.

After the hour, remove the cheesecake from the oven, let it cool to room temperature, and refrigerate it, lightly covered, until ready to serve.

Serve as is or top with a layer of lemon curd, whipped cream, and fresh or candied lemon wedges and a sprig of fresh mint. Enjoy!!

Storage:
Keep leftover cheesecake in the refrigerator for up to five days or freeze it for up to a month.