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Lemon curd cheesecake
Lemon curd cheesecake, by Sandra Mole, Flagstaff Hill, SA...
INGREDIENTS
250g packet granita biscuits, finely crushed
125g butter, melted berries, to serve
FILLING
600g cream cheese, chopped, at room temperature
½ cup caster sugar
2 eggs
395g can sweetened condensed milk
200ml lemon juice
METHOD
- Preheat oven to moderately slow, 160°C. Grease a round 20cm spring-form pan.
- In a medium bowl, combine biscuit crumbs and butter. Press firmly into base of prepared pan. Chill for 20 minutes, until firm.
- FILLING. Meanwhile, in a medium bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs, one at a time, beating well after each. Beat in condensed milk and juice until smooth.
- Pour onto base. Bake for 30-35 minutes, until just set in the centre. Allow to cool completely. Chill for 2 hours or until ready to serve. Serve with berries.
