Instructions:
Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13-inch pan and refrigerate for 15 minutes.
Make Cheesecake Layer: Beat cream cheese and powdered sugar until smooth. Fold in whipped cream and spread over the crust.
Add Lemon Topping: Gently spread lemon curd over the cheesecake layer. Sprinkle with lemon zest.
Decorate: Top with whipped cream, lemon slices, and extra zest.
Chill: Refrigerate for at least 4 hours or until set. Slice and serve.
BLUEBERRY WATER RECIPE
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We’ve cooked this meal 9 times in the last month, and everyone is still loving it.
