Preheat your oven to 160°C (320°F). Prepare a 23cm (9-inch) springform pan by lining the bottom with parchment and greasing the sides with butter.
In a small bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan, creating a firm crust. Bake for 10 minutes, then set aside to cool.
Using an electric mixer, beat softened cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. This helps develop a silky filling.
Add eggs one at a time, beating well after each addition. This ensures a smooth, lump-free batter.
Stir in lemon juice and zest until fully combined. The mixture will be slightly tangy and fragrant.
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50-55 minutes until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for one hour. This gradual cooling helps prevent cracks.
Remove the cheesecake from the oven, transfer to a cooling rack, and refrigerate for at least 4 hours or overnight to set completely.
Once chilled, spread the lemon curd in a circular pattern on the surface of the cheesecake. Use a rubber spatula or back of a spoon to create a web pattern by swirling outward from the center.
Using a toothpick or skewer, gently drag lines from the center outward to form the web pattern, creating an intricate and decorative design.
Slice and serve this visually stunning cheesecake, enjoying the creamy texture with the tangy lemon swirl on top. Perfect for impressing friends or indulging in a playful treat!
