Lemon Curd Cheesecake
Serves: 12 people
Prep time: 25min. Cooking time: 1 hour + 12 hours chilling time
150g digestive biscuits, or your favourite biscuits
75g caster sugar
75g unsalted butter, melted
2 teespoons warm water
For the filling
300g cream cheese, softened (we recommend Philadelphia)
180g caster sugar
300g sour cream
3 large eggs
Finely grated zest and juice of 1 lemon
Grease the base of the cake tin, then line the base and sides with baking paper. Break the biscuits into chunks, then put in a food processor. Whizz until the biscuits have the consistency of sand, then tip into a bowl. Add the sugar, the melted butter and water, then mix until all the crumbs are damp with the butter. Tip the crumbs into the cake tin, then use the back of a metal spoon or a straight-sided glass to press the mixture into the base of the tin. Refrigerate for an hour.
When you’re ready to bake, heat the oven to 170°C (150°C fan). To make the filling, beat the cream cheese and sugar in a large bowl, using an electric mixer, until soft and well combined. Add the sour cream and beat on a slow speed to combine. Don’t overbeat the mixture or beat it too fast, as this will make the cheesecake rise when it cooks, then crack when it cools – always set the mixer speed to slow-medium. Add the eggs one at a time, beating in each one until incorporated. Add the lemon zest and juice, then beat slowly for about a minute.
Pour the mixture over the biscuit base. Bake for 1 hour or until the cheesecake is a light golden colour, but still a bit wobbly in the middle. Leave to cool in the oven with the door ajar. Refrigerate for 12 hours or overnight until chilled.
Just before serving, carefully remove the cheesecake from the tin, then spread the lemon curd across the top.