Simply Lemon

An easy, crust-free cheesecake that is topped by store-bought lemon curd. Lemon curd can be found in the 'jams and jellies' aisle of the grocery store.

Rated 4.4 from 28 votes

2 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

4 eggs

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 cup sour cream

3 tablespoons white sugar

1 (10 ounce) jar lemon curd

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.

In a large bowl, beat the cream cheese and sugar until smooth.Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.

Pour mixture into the prepared pie pan, and bake for 35 minutes.Cool cheesecake for 5 minutes.Leave the oven on.

To make the topping:Combine the sour cream and sugar, mixing until smooth.Spread topping evenly over the cheesecake.Return cheesecake to oven for 10 minutes.Cool completely, then top with the lemon curd.Refrigerate before serving.

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