Recipe Lemon Curd Cheesecake

Springform pan on a double thickness of heavy duty foil about 18 in.

Recipe lemon curd cheesecake. The perfect springtime treat. When the butter has melted add the egg yolk mixture and lemon juice then whisk constantly using a balloon whisk until the curd thickens. Up sides of prepared pan.

Preheat oven to 325. Press onto the bottom and 3 4 in. In a small bowl mix crushed wafers and melted butter.

This will take about 10 minutes. Place a greased 9 in. Chill in the fridge for a couple of hours or better still overnight until well set.

In a separate bowl mix together the egg yolk and sugar. Add the double cream and whisk until it is very thick and holds it s shape. When ready to serve release the springform pan and remove the rim of the pan carefully.

Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Spread over the biscuit base using the back of a spoon to flatten the mixture evenly. Wrap securely around pan.

To make the lemon curd topping put the butter and lemon zest in a heavy based saucepan and put over a medium heat. When ready to serve remove from the fridge and spread the lemon curd over the top. Top with whipped cream and lemon zest.