Preparation Time
15 minutes
Cooking Time
30 minutes
Makes
4
Ingredients
- Melted butter, to grease
- 1 x 250g pkt ginger nut biscuits (Arnott's brand)
- 75g plain sweet biscuits
- 125g butter, melted
- 2 x 250g pkts cream cheese, at room temperature
- 100g (1/2 cup) caster sugar
- 2 tsp finely grated lemon rind
- 2 eggs
Lemon curd
- 2 tsp finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 100g (1/2 cup) caster sugar
- 40g butter, chopped
- 2 eggs, lightly whisked
Method
- Brush four 12cm (base measurement) springform pans with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among prepared pans. Use a straight-sided glass to evenly spread and press the biscuit mixture firmly over the base and side of each pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Preheat oven to 180°C. Use an electric beater to beat the cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Pour mixture evenly among biscuit bases. Place on a baking tray. Bake in oven for 30 minutes or until just set in the centre. Turn oven off. Leave cheesecakes in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cakes from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill.
- Meanwhile, to make the lemon curd, combine the lemon rind and juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Strain through a fine sieve into a jug. Set aside for 15 minutes to cool.
- Pour lemon curd over each cheesecake. Place in the fridge for 1 hour to chill.
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