This is one of the easiest cheesecakes to make. All you have to do is mix things together and put it in the fridge overnight. Perfect for desert on Sunday.
I used a 20cm spring form tin and I turned the base upside down to make it easies to get off plus it wouldn't effect the tin if I cut the cheese cake on it.
150g digestive biscuits crushed to crumbs.
75g melted butter.
Mix together and tip into the tin, press down to make a firm base.
200g cream cheese.
50g caster sugar.
Grated rind of 1 lemon and juice of half of the lemon.
125ml whipped cream.
Mix the cream cheese, sugar, lemon rind and juice together. Fold in the cream.
Pour into the tin on top of the base and smooth out.
Blob 1 generous tablespoon of lemon curd into the cheese filling and swirl through.
Put it into the fridge and leave it overnight.
Next morning run a pallet knife around the tin and open the spring and remove tin.
Gently slide the pallet knife under the cheesecake and slide it onto a plate.