Photo by Romulo Yanes
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Cooks' Note
·Lemon curd can be made 1 week ahead and chilled, covered.
·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.
Recipe notes
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