Lemon Cheesecake
From Cherrapeño

Lemon Cheesecake
Adapted from What's the recipe today Jim?
Serves 10

250g digestive biscuits
100g unsalted butter, melted

600g cream cheese
100g icing sugar
2 tablespoons lemon curd taken from a 411g jar, the rest is used for the topping
juice of 2 lemons
284ml pot double cream
grated zest of 2 lemons

Line a 23cm loose bottomed tin (or individual tins) with baking parchment.

Using a rolling pin, crush the biscuits in a large plastic bag until you have fine crumbs. Pour the crumbs into a large bowl and mix thoroughly with the melted butter. Spoon into the prepared tin and press down evenly. Chill in the fridge while you make the filling.

In a large bowl, beat the cream cheese, icing sugar, 2 tablespoons of lemon curd and the lemon juice until smooth. I used an electric hand held whisk to do this. Add the cream and continue beating until all the ingredients are combined and thickened. Stir in the lemon zest.

Spoon the mixture onto the biscuit base and smooth evenly with a knife.
Rosie's recipe says to spread the remaining lemon curd over the top of the cheesecake and put in the fridge to set overnight. The cheesecake can be frozen if wanted.

Note: I made half the amount of the above recipe and got 6 individual cheesecakes. I omitted the lemon curd topping and served with fresh raspberries and some raspberry sauce.