No-Bake Lemon Curd Cheesecake Bars

Start to finish: 7 minutes
Impresses: 2

Ingredients
For the lemon curd:
Zest of 1 lemon
2/3 cup lemon juice (about 1½ lemons)
¼ cup granulated sugar
3 egg yolks
2 ⅓ tablespoons unsalted butter

For the crust:
2 sleeves graham crackers
2 tablespoons granulated sugar
⅓ cup unsalted butter, melted

For the cheesecake filling:
⅓ cup heavy cream
2 teaspoons powdered gelatin
1 1/3 cup heavy cream, cold
16 ounces cream cheese, cold
3/4 cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla

Method
For the lemon curd:
In a small, heat-proof bowl, add all ingredients. Place the bowl over a pot of simmering water. Whisk the mixture constantly until butter melts and everything is fully combined. After a few minutes, the mixture will thicken slightly. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it, or when it reaches 150 F. Strain the curd through a mesh sieve, then refrigerate until ready to use.

For the crust:
Line a 9-by-9-inch pan with parchment paper. Set aside. In a food processor, pulse graham crackers until they reach a flour-like consistency. Add graham cracker crumbs to a large bowl and mix in sugar and melted butter. Press the crust in an even layer into the prepared pan. Place in the refrigerator until ready to use.

For the cheesecake filling:
Pour ½ cup heavy cream in a measuring cup and heat in the microwave for about 30 seconds. Stir in powdered gelatin and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining 1⅓ cup heavy cream until stiff peaks form. Be careful not to over-whip. Transfer the whipped cream to a separate bowl and set aside. In the bowl of a stand mixer, whisk cream cheese, sugar, salt and vanilla until fully combined. Pour heavy cream and gelatin mixture in the cream cheese mixture and mix on medium speed until smooth. Using a rubber spatula, gently fold whipped cream into cream cheese mixture in several batches. Spread the cheesecake filling on top of the crust into an even layer. Chill in the refrigerator for at least 1 hour, or overnight.

To assemble:
When ready to serve, place cheesecake on a serving tray and top with lemon curd. Garnish with roasted lemon slices, if desired. Cut into bars to serve and enjoy!