Lemon curd cheesecake

This cheesecake has everything you’d want in the classic dessert: a smooth and creamy lemon cheesecake sandwiched between a sweet lemon curd topping and soft biscuit base. It’s dessert perfection! This recipe gives instructions to make your own lemon curd, but if you feel like cheating you can top with a store-bought version instead. There’s nothing wrong with a sneaky shortcut here! The flavour is spot on here, with the perfect balance between sweet and citrus so cut up a slice and dig in!

Ingredients

• 250g plain sweet biscuits
• 125g butter, melted
• 3 x 250g packets cream cheese, softened
• 1/2 cup caster sugar
• 2 teaspoon finely grated lemon rind
• 3 eggs
• 45g butter
• 1/2 cup caster sugar
• 1 egg, beaten lightly, strained
• 1 teaspoon finely grated lemon rind
• 2 tablespoon lemon juice

Method

1. Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of 22cm springform tin. Cover; refrigerate 30 minutes or until firm.

2. Meanwhile, preheat oven to 180C (160C fan-forced). Beat cheese, sugar and rind in large bowl with electric mixer until smooth; beat in eggs, one at a time. Place tin on oven tray; pour cheesecake mixture into tin. Bake about 1 hour or until set. Remove from oven; cool in tin to room temperature.

3. To make lemon curd; combine ingredients in medium heatproof bowl. Place bowl over medium saucepan of simmering water; cook, stirring constantly, about 20 minutes or until mixture coats the back of a spoon. Remove bowl from saucepan immediately to avoid further cooking; cool to room temperature.

4. Spread top of cheesecake with lemon curd; refrigerate 3 hours or overnight. Remove from tin just before serving.