Upside down Lemon Cheesecake

Ingredients

Graham Cracker Crust

2 1/4 cups graham cracker crumbs (about 16-18 full-sheet graham crackers)

1/3 cup (67g) packed light sugar

1/2 cup (113g or 8 Tbsp) unsalted butter, melted

Cheesecake Filling

3/4 cups heavy cream or heavy whipping cream

12 ounces full-fat brick cream cheese, softened to room temperature

1/4 cup plus 1 tablespoon granulated sugar

1/8 cup (60g) sour cream, room temperature

1 teaspoon lemon juice

1/2 teaspoon vanilla bean paste (or extract)

1 cup lemon curd

Directions

1. In a medium bowl, combine the graham cracker crumbs and brown sugar. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 6-inch springform pan. Use the bottom of a measuring cup or glass to pack it tightly. Place the crust in the freezer to set while you prepare the filling.

2. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream on high speed until stiff peaks form (about 3–4 minutes). Set aside.

3. In a separate large bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2 minutes). Add the granulated sugar and mix until well combined and smooth. Then add sour cream, lemon juice, and vanilla. Beat until fully combined and no lumps remain.

4. Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly until fully incorporated.

5. Remove the crust from the freezer and spread lemon curd on the bottom of the crust followed by the cheesecake filling evenly over the curd. Smooth the top with a spatula.

6. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

7. Once set, turn the pan upside down and carefully remove the cheesecake from the springform pan. Break with a spoon and serve in bowls or glasses.