5. It’s time to add the eggs! Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
6. Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly across the surface.
7. For the delightful swirl, dollop spoonfuls of lemon curd on top of the cheesecake batter. Take a butter knife and gently swirl the curd into the batter to create a beautiful marbled effect.
8. Bake the cheesecake in the oven for 60-70 minutes, or until the center is set and the edges are slightly golden. After baking, turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour.
9. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight for the best flavor and texture.
10. Before serving, adorn your cheesecake with a lovely layer of whipped cream, lemon slices, and fresh mint leaves for an eye-catching presentation.
Nutritional Information:
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