Lemon Curd Cheesecake

One of my favourite desserts to make is cheesecake. Perfect for any occasion, this smooth and silky delight always gets heads turning and people talking.

With citrus in season, i thought it fitting to celebrate the sensational sour fruits in this beautiful creamy way.

However, feel free to be as creative as you like with fillings and toppings, from chocolate to coffee, nuts or fruit, cheesecake goes with absolutely everything!

Give this beauty a go, share some slices with the people you love and you'll recieve instant and infitante gratification for all that "hard work".

Note: This is a quick and clean recipe that only requires one food processor to make both the base and the filling.

Serves 8-10

For the cheesecake:

200g ricotta, at room temperature
400g cream cheese, at room temperature
200g mascarpone cream, at room temperature
120g caster sugar
4 free-range eggs, lightly beaten
2 tablespoons finely grated rind of a lime, lemon and orange.
60ml lemon juice
¼ cup (60ml) soured cream

For the base:

200g dry biscuits (HobNobs or Digestives)
60g unsalted butter, melted

For the lemon curd:

2 eggs,
2 egg yolks
3/4 cup (165g) caster sugar
1/3 cub (80g) chilled unsalted butter
Zest and juice of 2 lemons

Method:

Preheat oven to 160 degrees celcius.

Lightly grease a springform cake tin with butter or oil and line the base with baking paper.

To make the base:

Wiz the biscuits in a food processor. Pour the melted butter into the crumbs in the food processor until a sandy consistency is formed. Cover the base of the lined tin and flatten with the back of a spatula to make it even.

Put in the oven to cripsen a little for 10 minuites.

To make the delicious sweet citrusy-cheesy filling:

Clean out the food processor bowl. In it, mix together the ricotta, cream cheese, marscapone and sugar until combined.

While on, add the eggs one at a time. Then add citrus rinds, lemon juice and sour cream and mix until smooth.

Pour the mixture over the base. Bake for 60-70 minutes until just set with a slight wobble and lightly golden.

To check if its done, insert a skewer in the centre and it should come out clean. Turn the oven off and allow to cool slowly in the oven with the door closed. This prevents cracks occuring.

Once cooled to room temperature, chill the cake for at least two hours in the fridge. I like to leave the tin on just before i am ready to serve it to hold its shape.

While the cheesecake is in the fridge, start making the lemon curd.