Lemon cheesecake

Step 1/7

Preheat the oven to 160 degrees (fan) Butter a 20cm springform cake tin

Step 2/7

• 100 g butter (melted)
• 300 g digestives

Put the biscuits in a food processor and blitz them into crumbs. You can also put them in a food bag and bash them with a rolling pin. Then mix in the melted butter.

Step 3/7

Press the mix into the tin. Put it in the preheated oven for 10 min

Step 4/7

• 800 g full fat soft cheese
• 2 jar lemon curd
• 4 tbsp plain flour
• 4 medium eggs

Meanwhile you can prepare the soft cheese mix. Put the soft cheese, flour and 1-2 tbsp of lemon curd in a bowl. Mix well until smooth. Then beat the eggs in, one at a time. Mix it until it’s thick like custard.

Step 5/7

After you got the base out of the oven pour the cheese cream in it and bake for 10min. After, turn the heat down to 120 degrees (fan) and bake for another 20 min. You can turn the oven off now. Open the oven door and leave the cake in the oven for an other hour to cool down a bit. Make sure the door stays a bit open.

Step 6/7

When the cake completely cooled down you can top it with a layer of lemon curd. Then put it in the fridge until you want to eat it.

Step 7/7

Tip: it’s best when you make the cake in the evening and let it cool down in the oven over night

Enjoy your meal!