Ingredients

The following ingredients have 10 Servings
  • 250 gram plain sweet biscuits
  • 125 gram butter, melted
  • 3 x 250g packets cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 3 eggs
  • 45 gram butter
  • 1/2 cup (110g) caster sugar
  • 1 egg, beaten lightly, strained
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice

Instruction

  • 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.
  • Meanwhile, preheat oven to 180°C (160°C 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.
  • 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.
  • Spread top of cheesecake with lemon curd; refrigerate 3 hours or overnight. Remove from tin just before serving.