lemon curd cheesecake

 lemon curd cheesecake

 

 

250g plain sweet biscuits
125g butter, melted
3 x 250g packets cream cheese, softened
Y2 cup (11 Og) caster sugar
2 teaspoons finely grated lemon rind
3eggs
lemon curd
45g butter
Y2 cup (11 Og) caster sugar
1 egg, beaten lightly, strained
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice

Process biscuits until mixture resembles fine breadcrumbs.
Add butter; process until just combined.
Using one hand, press crumb mixture evenly over base
and side of 21 cm springform tin. Cover; refrigerate
30 minutes or until firm.
Meanwhile, preheat oven to moderate. Beat cheese,
sugar and rind 1n 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 in moderate oven about 1 hour or until set. Remove
from oven; cool in tin to room temperature.
Spread top of cheesecake with lemon curd; refrigerate
3 hours or overnight. Remove from tin just before seNing.
Lemon curd Combine ingredients in medium heatproof
bowl. Place bowl over medium saucepan of simmenng water;
cook. shrnng constantly, about 20 minutes or until mixture
coa1s tt1e hack of a spoon. Remove bowl rrom saucepan
1mmed1ately to nvoid further cooking; cool to room temperature.
 

serves 10
per serving 115.1g lat; 2541 kJ (607 cal)