Preparation

1. 1. Make the lemon curd: Put the butter in a medium microwaveable
2. cup or bowl, and place in the Cuisinart® 3-in-1 Microwave AirFryer
3. Plus. Select Microwave, Butter Melt (A3) preset, and press Start.
4. Let cool slightly.
5. 2. Add the sugar, lemon zest and juice, eggs, and salt, and whisk
6. vigorously to combine. Place the cup uncovered in the oven. Select
7. Microwave, and set the time for 4 minutes and the power level to High
8. (10P). Pause to whisk briskly every minute, until the mixture is just
9. thickened.
10. 3. Continue to Microwave with the time and power set for 1 minute
11. 30 seconds on Medium High (7P). Pause to whisk briskly every
12. 30 seconds. The mixture should be thickened enough to coat the
13. back of a spoon. Add time if necessary. Let cool slightly. Strain
14. through a fine-mesh strainer. Cover the surface with plastic wrap,
15. and let cool at room temperature while you prepare the crust
16. and filling.
17. 4. Make the crust: Lightly grease a 9-inch square baking pan, and
18. line with parchment paper, leaving an overhang on opposite sides.
19. Put the butter in a small microwaveable cup or bowl, place in the
20. Microwave AirFryer, and select the microwave preset A-3 to melt.
21. Let cool slightly.
22. 5. Combine the cookie crumbs, brown sugar, and salt in the prepared
23. pan. Add the melted butter, and mix until crumbs are evenly
24. coated. Press into the bottom of the pan, then chill in the freezer
25. for 15 minutes. Once chilled, place in the oven on the Oven/AirFry
26. Pan. Bake on Oven/AirFry with the temperature set to 325°F and time
27. for 12 minutes. Pause to check at 10 minutes. The crust should be
28. lightly golden brown. Carefully remove from the oven and let cool
29. while you prepare the filling.
30. 6. Make the filling: In a large bowl using a hand mixer, combine the
31. cream cheese and sugar until smooth. Add the sour cream, eggs,
32. vanilla, lemon zest, and lemon juice, and mix until no lumps are
33. visible. Scrape down the bowl as needed. Pour the batter over
34. the cooled crust.
35. 7. Center onto the Oven/AirFry Pan. Fill the pan halfway with water.
36. Select Oven/AirFry, and set the temperature to 325°F and time for
37. 20 to 25 minutes. Pause to check at 20 minutes. The filling should
38. be mostly set with a little jiggle. Turn the oven off, and let the
39. cheesecake sit for a few minutes with the oven door open.
40. Carefully transfer to a cooling rack, and let cool in the pan
41. for 30 minutes.
42. 8. Spread the cooled lemon curd evenly over the cheesecake.
43. Let the cheesecake cool completely in the pan at room temperature.
44. Cover loosely with plastic wrap and refrigerate until firm, at least
45. 4 hours and up to overnight. Use the parchment overhang to lift
46. the cheesecake out of the pan. Use a sharp knife to cut into bars.
47. Serve immediately