Lemon cheesecake:

Crust is Graham crackers and ground hazelnuts, used four blocks of cream cheese, four eggs, sour cream, corn starch, and four lemons, zest, plus sugar in the filling. Topping is a lemon curd using another four strained lemons worth of juice, sugar and egg yolks only. Wouldn't set so had to add a tbsp of corn starch. Lemon slices were dried in the air fryer at 170° for an hour then gently cooked in sugar syrup and then redried. Topping is whipped cream with powdered sugar, vanilla bean paste, and bloomed gelatine. It's for a neighbor's birthday. He loves lemon. His wife has been in memory care for six years so we're having a party for him.