Lemon Cheesecake

INGREDIENTS

For the crust:

• 250g of biscuits
• 150g (3/4 cup) of melted butter
• 40g (1/4 cup) of sugar

For the lemon cheesecake:

• 920g (4 cups) of cream cheese
• 200g (1 cup) of sugar
• 10g (1 1/4 tbsp) of cornstarch
• Vanilla extract
• 90g (1/4 cup) of sour cream
• 3 lemons (zest)
• 1 lemon (juice)
• 3 eggs
• 3 egg yolks

For the lemon curd:

• 4 egg yolks
• 160g (3/4 cup) of sugar
• 130ml (1/2 cup) of lemon (juice)
• A pinch of salt
• 1 lemon (zest)
• 120g (1/2 cup) of butter

For decoration:

• Whipped cream
• Lemon slices

METHOD

1. Add the biscuits to a food processor and pulse until crumbly. Add the melted butter and sugar and mix to combine.

2. Transfer the prepared mixture to the cake mold (20cm mold size) and level it up well with a spoon wrapping the bottom and sides. Transfer to the oven and bake at 180°C/360°F for 10 minutes.

3. In a bowl with cream cheese add the sugar, cornstarch, vanilla extract, sour cream, lemon zest, and lemon juice and mix with the electric mixer. Add the eggs and egg yolks and mix to combine well.

4. Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan. Slowly pour the boiling water into the roasting pan around the cheesecake being careful not to splash the cheesecake. Bake in oven at 180°C/360°F for 60 minutes.

5. When 1 hour is up, turn off the oven and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. Let it cool and transfer to the fridge for at least 6 hours.

6. To make the lemon curd add the egg yolks, sugar, lemon juice, salt, and lemon zest and mix until thick. Transfer to the bowl, add the butter cubes, and mix to combine. Cover with cling film and transfer to the fridge for 1 hour.

7. After time has elapsed spread the lemon curd on the cheesecake with the help of the spoon.

8. Decorate with whipped cream and lemon slices. Cut on slices and serve.