This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. In a small bowl, mix crushed lemon on a pear and melted butter.
In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Refrigerate overnight, covering when completely cooled. If desired, top with fresh lemon zest strips.
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