Instructions

• Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan: remove the bottom from the ring, place the bottom piece on a sheet of foil and wrap the bottom with foil, then reattach the ring and fasten. Spray the inside of the assembled pan with nonstick cooking spray. Wrap the outside bottom and sides of the springform pan with two layers of heavy-duty foil to prevent leaks during a water bath.
• In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup almond flour, and 3 tablespoons sugar until evenly distributed.
• Stir in 6 tablespoons melted butter until the crumbs are evenly moistened. Transfer the crumb mixture to the prepared springform pan. Press the crumbs firmly and evenly into the bottom and about 1/2–1 inch up the sides to form a crust.
• Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven and set it on a cooling rack.
• While the crust bakes or immediately after removing it from the oven, bring a kettle of water to a boil for the water bath (you will use this after assembling the cheesecake).
• In a medium bowl, combine 1 cup granulated sugar and the zest of 2 lemons. Rub them together with your fingertips until the sugar is fragrant.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat 32 ounces cream cheese (room temperature) and the lemon-scented sugar on medium speed for about 2 minutes, until smooth. Scrape down the sides of the bowl and mix an additional 30 seconds.
• With the mixer on low, add the 4 large eggs (room temperature) one at a time, mixing briefly after each addition. Scrape down the sides of the bowl after adding the second and after adding the fourth egg. After the final egg and a scrape, mix 30 seconds more until the batter is smooth and creamy.
• Add 2 teaspoons pure vanilla extract, ¼ cup freshly squeezed lemon juice, and ⅓ cup heavy cream. Mix on low to medium speed just until combined, about 30 seconds. Do not overmix.
• Pour the cheesecake filling evenly over the prebaked crust in the foil-wrapped springform pan.
• Place the springform pan into a larger, rimmed roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Loosely tent a piece of foil over the roasting pan (do not seal tightly).
• Bake the cheesecake at 350°F for 55–65 minutes, until the edges appear set and the center still has a slight jiggle. When done, turn off the oven and crack the oven door open. Let the cheesecake rest in the cooling oven for 1 hour.
• After the hour, carefully lift the springform pan out of the water bath and remove the foil wrapping. Place the cheesecake on a cooling rack and allow it to cool completely to room temperature.
• Once cooled, refrigerate the cheesecake (still in the pan) for at least 8 hours, or overnight, before serving.
• Just before serving, spread 1 cup lemon curd over the top of the chilled cheesecake. If desired, top with whipped cream and lemon slices.