Bring a little sunshine into your life with this easy to make cheesecake, perfect for citrus lovers!
- Serves 12
- Hands-on time 25 min, Oven time 1 hour, plus 12 hours chilling
150g digestive biscuits, or your favourite biscuits
75g caster sugar
75g unsalted butter, melted
2 tsp warm water
For the filling
300g cream cheese, softened (we recommend Philadelphia)
180g caster sugar
300g soured cream
3 large free-range eggs
Finely grated zest and juice 1 lemon
For the lemon curd topping
125g unsalted butter
Finely grated zest 1 lemon, plus the juice of 1½
25g free-range egg yolk (around 1 medium free-range egg yolk)
95g caster sugar
Double cream, whipped to soft peaks (when you lift out the beaters, the peaks curl over)
Candied lemon slices to garnish (optional)
Sifted icing sugar for dusting
You’ll also need…
23cm loose-bottomed cake tin
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. if you don’t have a food processor, put the biscuits into a lunch bag and bash with a rolling pin. 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, like wet sand. 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. Put in the fridge to set for an hour or so.
When you’re ready to bake, heat the oven to 170°C/150°C fan/gas 3½. To make the filling, beat the cream cheese and sugar in a bowl, using an electric mixer, until soft and well combined. Add the soured cream and beat on a slow speed to combine. Don’t overbeat the mixture or beat it too fast, as this will beat in air and make the cheesecake rise as it cooks, then crack as 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.
To make the lemon curd topping, put the butter and lemon zest in a heavy-based saucepan and put over a medium heat. In a separate bowl, mix together the egg yolk and sugar. When the butter has melted, add the egg yolk mixture and lemon juice, then whisk constantly using a balloon whisk until the curd thickens. This will take about 10 minutes. Leave to cool.
Just before serving, carefully remove the cheesecake from the tin, then spread with most of the lemon curd. Decorate with big dollops of thick cream and candied lemon slices, if desired. Drizzle with the remaining lemon curd, dust with icing sugar, then serve.