Lemon Curd Cheesecake

INGREDIENTS

Base
250g plain sweet biscuits
125g butter, melted

Filling
750g cream cheese, softened
1/2 cup caster sugar
2 tsp finely grated lemon rind
3 eggs

Topping
45g butter
1/2 cup caster sugar
1 egg, lightly beaten
1 tsp finely grated lemon rind
2 tblsp lemon juice

METHOD

Base
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and mix to combine. Press biscuit mixture into base and up sides of a 21cm springform cake tin. Refrigerate for 30 minutes.

Filling
Preheat oven to 180 degrees celsius.

Using an electric mixer, beat cream cheese, caster sugar and lemon rind until smooth. Add eggs, one at a time, beating after each addition.

Place cake tin on an oven tray and pour cheese mixture over biscuit base. Bake for one hour or until set. Remove from oven and sit tin on a wire rack. Allow cheesecake to cool completely. Run a flat blade knife around the inside edge of the tin to loosen cheesecake from sides.

Topping
Combine all ingredients in a heatproof bowl. Place bowl over a saucepan of simmering water. Stir constantly for about 20 minutes until mixture coats the back of a spoon. Remove bowl from saucepan. Allow mixture to cool to room temperature.

Spread lemon curd over the top of cheesecake and refrigerate for a minimum of three hours, preferably overnight.

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