- 250g plain sweet biscuits
- 125g butter, melted
- 750g cream cheese (Philadelphia)
- 2tsp finely grated lemon rind
- 110g sugar
- 3 eggs
- 45g butter
- 110g sugar
- 1 egg
- 1tsp finely grated lemon rind
- 2tbsp lemon juice
Grease 22cm springform tin and line the base and sides with baking paper. Place biscuits in a food
processor and process until fine.
Add butter and process until combined. Transfer to the form.
Press mixture over base and side of the form, refrigerate 30mins. In the meantime, preheat oven to
160C. Zest the lemon. Place cream cheese, zest and sugar in a bowl.
Beat the ingredients until smooth. Add eggs, one at a time, beating well after each addition.
Pour filling into the form, even the surface and bake for about 1hr. Cool cheesecake in oven with
Remove cake from the oven. Juice the lemon. Lightly beat the egg.
Strain the egg. Combine egg, lemon juice, sugar and butter in a bowl. Place over a saucepan of
simmering water (ensure that water does not touch bottom of bowl).
Cook mixture, stirring consistently, for about 20mins – or until mixture coats the back of a spoon.
Remove from heat immediately and cover with plastic wrap. Cool to room temperature.
Spread cheesecake with lemon curd. Refrigerate 3hrs or overnight. Decorate cheesecake if desired.