LEMON CURD CHEESECAKE WITH BLUEBERRIES

Directions

• Step 1 Make the crust
• Step 2 Butter a 9-inch springform pan. Wrap the outside tightly in a double layer of aluminum foil to prevent water from entering during baking.
• Step 3 Combine the graham-cracker crumbs, sugar, cinnamon, ginger and salt. Add the melted butter and mix until evenly moistened. Press firmly over the bottom and about halfway up the sides of the pan. Freeze while the oven heats.
• Step 4 Center a rack in the oven and preheat to 350°F. Set the springform inside a roasting pan large enough to hold it comfortably. Bake the crust for 10 minutes, then remove the springform and cool it on a rack. Keep the roasting pan nearby and reduce the oven temperature to 325°F.
• Step 5 Make the filling
• Step 6 Bring a kettle or large pot of water to a boil for the water bath.
• Step 7 Using a stand mixer fitted with the paddle—or a hand mixer and large bowl—combine the sugar, ginger, cinnamon and salt. Rub in the citrus zest with your fingers until the sugar is fragrant and moist.
• Step 8 Add the cream cheese and beat on low for about 2 minutes, scraping the bowl frequently, until smooth. Still on low, add the citrus juice and vanilla. Beat in the eggs one at a time, mixing for about 30 seconds after each and scraping as needed. Add the sour cream and mix on the lowest speed just until incorporated. Pour the filling into the cooled crust and smooth the top.
• Step 9 Bake and chill
• Step 10 Place the springform in the roasting pan and pour in enough hot water to reach halfway up its sides. Bake at 325°F for 90 minutes without opening the oven door.
• Step 11 Turn off the oven, prop the door slightly ajar with a wooden spoon and leave the cheesecake in its water bath for 1 hour. Carefully remove the springform from the bath, discard the foil and cool the cake to room temperature on a rack. Cover lightly and refrigerate for at least 4 hours
• Step 12 longer is better.
• Step 13 Make the lemon curd
• Step 14 Combine the sugar and lemon zest in a medium heavy-bottomed saucepan. Rub them together with your fingertips until the sugar is moist and fragrant.
• Step 15 Add the eggs and yolk and whisk immediately. Whisk in the corn syrup and lemon juice, then add the butter. Cook over medium heat, whisking constantly and reaching into the corners of the pan, for about 8 minutes. The curd is ready when it has visibly thickened and one or two bubbles rise to the surface and pop
• Step 16 it will thicken further as it cools.
• Step 17 Transfer to a heatproof bowl or jar and press plastic wrap directly against the surface. Cool to room temperature, then chill thoroughly. The curd keeps airtight in the refrigerator for about 3 weeks.
• Step 18 Finish the cake
• Step 19 Run a warm knife around the edge of the chilled cheesecake before releasing the springform. Leave the cake on the pan’s base or carefully transfer it to a platter. Spread a generous layer of cold lemon curd over the top, letting it approach the irregular edge of the crust. Arrange the fresh blueberries over the curd just before serving.
• Step 20 The cake keeps well wrapped and away from strongly scented foods in the refrigerator for at least 4 days. The untopped cheesecake can also be frozen, then thawed overnight in the refrigerator.