This is a tart cheesecake that’s perfect for summer entertaining.

For the crust:

  • 1 1/2 cups of lemon cookie crumbs
  • 1/3 cup melted butter

In a lightly greased springform pan, mix the cookie crumbs and butter. Press lightly onto the sides and bottom of the pan. Bake in a preheated oven at 350 F for 8 minutes. Set aside.

For cheesecake filling:

  • 3 8-oz. packages of cream cheese (at room temperature)
  • 1 cup sugar
  • 1 tablespoon flour
  • The juice of 1 orange, 1 lime, and 1 lemon
  • The rind of 1 orange, 1 lime, and 1 lemon (1 tablespoon total)
  • 3 eggs

For lemon curd sauce:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • Juice of 2 lemons (more if needed)
  • Rind of one lemon
  • 1 tablespoon butter
  • 1 drop of yellow food coloring

To make the filling:

  1. In a mixer, add cream cheese, sugar, juice, and rind from citrus. Mix until smooth. Add 1 egg at a time, mixing in between. Add 1 tablespoon of flour. (Do not over-mix.)
  2. Place a 9×13 pan filled with water on the bottom shelf of your oven. This prevents your cheesecake from drying out.
  3. Pour mixture into the springform pan and bake for 50 minutes at 350 F.
  4. Let cool and then gently remove the sides of your pan. Chill at least 8 hours.

To make the lemon curd sauce:

  1. In a small sauce pan, add 3/4 cup of sugar and 1/4 cup of cornstarch. Mix well. Add 1/2 cup of water, rind of 1 lemon, and juice of two lemons (more to taste if you like it extra tart).
  2. Stir over medium heat until thickened. Remove from heat and add 1 tablespoon of butter and a drop of yellow food coloring to enhance the color.
  3. Pour over cheesecake and cool for 30 minutes.