This cheesecake is a refreshing treat on a summer day.
I did not do a complete step-by-step pictorial for this recipe, because it is made identical to my Key Lime Cheesecake, with a couple exceptions. You use lemon zest instead of lime zest, and you use 1/2 cup of Lemon Juice instead of the 3/4 cup of lime juice in the other. Otherwise it is the same, until you finish it.
After refrigerating this overnight, I have a special little topping to give the flavor an additional boost.
In a dish, you will combine 2 Tablespoons Lemon curd.
1 Tablespoon Lemon Liqueur
1 teaspoon lemon zest
and 2 Tablespoons warm water.
(I had to switch to a bigger dish because I was making a mess.)
Whisk it all together until it is smooth.
Then spoon it over the top of the cheesecake, spreading it around with the back of your spoon.
I took this one to an Independence Day cookout.
Printable Version: Lemon Cheesecake