Vanessa made this delicious baked cheesecake from the Marie Claire Flavours cookbook. It has a classic biscuit base and a layer of lemon curd on top.
To make the lemon curd, place 90g (3 oz) of butter, ½ a cup (4 fl oz) of lemon juice, 1 cup of caster sugar and 2 eggs in a heatproof bowl over a saucepan of simmering water. Stir until the mixture thickens (6-9 minutes). Set aside to cool. For the base place 85g (3 oz) of plain sweet shortbread biscuits in a food processor and blitz to crumbs. Transfer to a bowl and add ½ a cup of almond meal and 45g (1/½ oz) of melted butter. Mix to combine then press into the base of a 22cm (9″) round springform pan and refrigerate until required. For the cheesecake place 600g (1¼ Ib) of cream cheese, 1 cup of sugar and ¾ of a cup (6 fl oz) of sour cream in a food processor and process until smooth. Add 6 eggs plus 1 tablespoon of finely grated lemon rind and process again until well combined. Pour the cake mixture onto the base and bake for one hour or until just firm to touch. Cool in the tin. When cooled, spread the lemon curd evenly over the top. This cake serves 12.
