100g unsalted butter (melted)
600g full fat cream cheese
1 tin (397g) condensed milk (sweetened)
1.5 tsp vanilla extract
zest out of 2 lemons
juice out of 1 lemon
1 heaped Tbsp cornflour (optional, see above)
3 heaped Tbsp of lemon curd (approx. 130-150g)
Deep 19-20 cm round springform cake tin or deep round cake tin with loose base
- Biscuit Base
- Start with lining the base of your baking tin with some baking parchment.
- Crush the biscuits in a food processor or by hand until they resemble sand and mix with melted butter.
- Put the mixture into cake tin and press as evenly as possible to the base of the tin and up the sides. You don’t need to make it look perfect on the sides as it’s all about slightly rustic look.
- Put the tin in a fridge until you’re ready with your filling.
- Make sure all ingredients are at room temperature.
- Heat up the oven to 150°C.
- Mix all the ingredients together until just combined using hand held or stand mixer or simply by hand using wooden spoon. Do not over mix as too much air is going to make your cheesecake raise rapidly and then deflate quickly as well.
- Pour cheesecake mixture into prepared tin with biscuit base.
- Bake cheesecake in the water bath (see the post above) in 150°C for about 60 min. There should be a little wobble still in the middle of the cheesecake but it should feel firm to the touch. Let your cheesecake cool inside the oven with door slightly ajar. Once cool, chill it well in the fridge for couple of hours but preferably overnight.
- Once chilled, remove the cheesecake from the tin (it shouldn’t be difficult if it’s been well chilled). You might want to use sharp knife dipped in warm water and run it gently between the side of the tin and biscuit sides to help release it.
- Spread generous layer of lemon curd on top and serve.