For this recipe I used the vanilla cheesecake base from my Craftsy class. The lemon curd is a lovely addition to the creamy cheesecake and gives it a wonderful look. It is pretty enough to serve as is, but you could also add one of the fruit sauces we make in the class as well.
Make your desired crust and allow to cool. I used an 8-inch x 3-inch pan, but a 9-inch would work. Just watch it more closely in the oven because a thinner cheesecake won't take as long to bake.
Preheat oven to 325°F.
In a stand mixer, beat the cream cheese on medium speed with the paddle attachment for about 1 minute. Scrape down the sides and mix for another 30 seconds. Add the sugar and corn starch and mix for about 1 minute. Add the sour cream. Add the eggs one at a time, scraping down the sides after each. Add the vanilla, lemon juice and salt. Mix for 30 seconds.
Pour the cheesecake mixture onto the cooled crust. Place the cheesecake in the oven on a cookie sheet that has about a 1/4-inch hot water in it. This will help the cheesecake bake evenly and have a silky texture. Bake for about an hour or until it is just set in the middle. Meanwhile, make the lemon curd.
Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler.
Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.
After the cheesecake is set, remove it from the oven. Carefully spoon the warm lemon curd over the top of the cheesecake and spread it smooth, if it doesn't spread on its own.
Return to the oven and bake for another 20 minutes or until the curd is set like like jello. This may take a touch longer if the curd hadn't been set up enough before going in the oven.
Remove from the oven and let cool.
*This is also lovely with lime, passion fruit, or grapefruit juice