Filling: 16 oz Cream cheese

1 c Sugar

3 Eggs

Lemon juice from 2 lemons 1 1/2 ts Real vanilla

1/4 ts Salt

3 c Sour cream

Lemon curd: 4 Eggs

4 1/2 oz Sugar

Juice from 2.5 lemons 4 tb Unsalted butter

Crust: * Cheesecake base: 1. Cream the sugar and cream cheese until sugar dissolves

and mixture is light and creamy. Add in the eggs one at a time until incorporated. 2. Add in lemon juice, vanilla, salt and sour cream. Chill

base. 3. Make cheesecake crust with melted butter and leftover

muffins, graham cracker crumbs, etc. 4. Place chilled mixture in a spring-form pan and place in

a 275 degree oven for one hour and 15 minutes. Turn off oven and leave cheesecake inside for an additional 30 minutes to set. Remove and chill. Top with lemon curd. Lemon Curd: 1. Whip sugar and eggs together over low heat in a small

saucepan . . . be sure to not let the mixture curdle. 2. Add lemon juice and butter and continue to mix over low

heat until mixture firms . . . chill and use for topping of cheesecake. * Crust: 1. Use old muffin scraps . . . we like to use lemon poppy

seed muffins from the day before . . . mix with some melted butter and line the bottom of the spring form or round cake pan.JM. Chef Joseph Ascoli Cetacea restaurant at the Camden Harbour Inn, Camden, Maine. This recipe was adopted from The Cake Bible -----