Ingredients
Crust
| 1 cup | (250 ml) | flour |
| 1/4 cup | (60 ml) | brown sugar, lightly packed |
| 1/2 cup | (125 ml) | butter, softened |
| 1 | egg |
Filling
| 2 pkg (8 oz each) | (250 g each) | Canadian cream cheese brick style, softened |
| 2 | x-large eggs | |
| 1/2 cup | (125 ml) | sugar |
| 2 tbsp | (30 ml) | lemon juice |
Lemon Curd
| 3/4 cup | (180 ml) | sugar |
| 3 tbsp | (45 ml) | cornstarch |
| 3/4 cup | (180 ml) | lemon juice |
| 2 | eggs | |
| 1/4 cup | (60 ml) | cold butter, cubed |
Directions
Crust
- Blend flour with sugar and rub butter into flour mixture using a rubber spatula. Use a fork to stir eggs into flour until crumbly. Pat dough into the bottom of a greased 9-inch (23 cm) springform baking pan.
- Bake for 15 minutes or until golden.
Filling
- Beat Canadian cream cheese until very smooth. Mix in eggs, sugar and lemon juice. Spread into prepared crust. Bake for 30 minutes.
- Cool completely.
Lemon Curd- topping
- In a double boiler, stir together sugar and cornstarch. Whisk in lemon juice until well blended. Stir in eggs. Cook, stirring constantly, until thick, about 10 minutes.
- Add butter to mixture, continuing to stir.
- Cool completely and spread over cooled cheesecake. Chill until set. Cut with a warm, wet knife and enjoy!