Preparation

Make the crust:

• 一个rac位置k in the center of the oven and heat the oven to 375°F.

  In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

• 在装有桨叶附件的立式搅拌机中，搅拌奶油奶酪，意大利乳清干酪，面粉和中等速度的少许奶油，经常刮下碗的侧面和桨，直到非常光滑，蓬松，大约5分钟。确保奶酪没有团块。加入1-1/4杯砂糖，然后继续跳动直至充分混合并光滑。

  加入柠檬皮和香草，打直到混合，约30秒。一次加入一个鸡蛋，跳动直到混合。（一旦添加了鸡蛋，否则芝士蛋糕会在冷却时裂开。

  在300°F下烘烤，直到轻推时为55至65分钟，直到中心像果冻一样摇动。蛋糕将在边缘稍微膨化，中心仍然看起来湿润。放在架子上，完全冷却。覆盖并冷藏直至充分冷藏，至少8小时，最多3天。此时也可以将蛋糕冷冻长达1个月（请参阅下面的Make-Ahead Tip）。

装饰并服役：

• 取消弹簧并取下弹簧锅的侧面，并在芝士蛋糕的底部外壳下方运行一个长而薄的金属刮刀。小心地将蛋糕滑到平板上。

  Spread lemon curd evenly over the top of the cheesecake. Sift confectioners’ sugar evenly over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.