I thought a good dessert for Mother's Day was a cheesecake, and when I asked my mom about it she enthusiastically agreed. I gave her the choice between strawberry topping or lemon curd, and she chose lemon, saying the strawberry was a little too... typical (she's a unique and classy lady). I really wanted to make the Cook's Illustrated New York style Cheesecake from March/April 2002 because my friend Emily swears by it, but I liked some elements of their Lemon Cheesecake from May/June 2003. There were differences in the ingredients and cooking method (the lemon one was much fussier, and also seemed to be aiming for a denser, wetter texture than I like in a cheesecake, with the New York style trying to have that cake-y texture at the edges, which I like). So this hybrid was born, and lo, it was very good.
Here are some points Jenean suggested I make when writing about this cheesecake: