Baked Lemon Cheesecake

Line your 8" round spring form tin with baking parchment. 

Melt your butter either in the mircowave (use incremements of 10 seconds to make sure it doesn't burn) or in a pan.

Next, using a food processor, crumble your digestive biscuits until you have a sand consistency. Mix the butter in until combined.

Using the back of a table spoon, smooth the biscuit mixture into your tin coating the bottom in an even layer. Place this in the fridge to chill. 

Preheat your oven to 150'c/130'c fan/gas mark 2. 

Combine the cream cheese, condensed milk, eggs, vanilla extract, lemon extract and zest, cornflour and lemon curd in a bowl. 

Top Tip: Careful not to overmix as too much air can cause your cheesecake to deflate in the oven.

Remove the biscuit base from the fridge and pour the cheesecake mixture into the tin.

Make a water bath to bake your cheesecake. This is done by filling a roasting tin or tray with hot water. Your cheesecake tin will sit in this. The water should come up to the half way point of the tin.

Bake your cheesecake in the waterbath for 60 minutes. 

Things to look for: Your cheesecake should be firm to the touch on the top, yet slightly wobbly in the middle after baking. 

Once you're happy you're at this stage, turn your oven off, leave the door open a little and let your cheesecake cool inside it. 

Once it's fully cooled, put the cheesecake in the fridge for a couple of hours to set fully.

Remove the cheesecake from the fridge and carefully release the tin. You may want to run a sharp knife around the edge to help separate it from the edge. 

Dress the cheesecake how you wish. We've used blueberries and a dusting of icing sugar. 

 

Store the cheesecake in the fridge and consume within 3 days. (Do not freeze).