Wicked Wednesday! Lemon Curd and Biscuit Cheesecake

This wicked Wednesday was hosted by Mike for the first time. He made a delicious lemon curd cheesecake with a cinnamon and biscuit base! The team absolutely loved it!

Check out the ingredients and recipe below:

Ingredients

• 1 pack of digestive biscuits
• 200g unsalted butter
• 400g low fat soft cheese
• 6 eggs
• 2 tsp vanilla flavouring
• 6 whole lemons
• 200g caster sugar

Method

1. Preheat the oven to 175 degrees Celsius and line a medium sized baking tin with greaseproof paper
2. Melt 200g of butter and break up the digestive biscuits with a rolling pin until fine. In a bowl, mix the digestive biscuit, 50g caster sugar and butter and mix until combined
3. Evenly spread the biscuit and butter mix across the base of the baking tin, pressing down with the back of a spoon
4. Grate the zest of 6 lemons and put to one side. cut the lemons in half and squeeze out the juice
5. In a large mixing bowl, add the soft cheese, sugar, vanilla flavouring and ¼ of the lemon zest and mix thoroughly
6. To the soft cheese mix, add 2 whole eggs and 2 egg yolks and whisk together until combined and glossy
7. Pour the soft cheese and egg mix into the baking tin and spread evenly across the top of the biscuit base then bake in the oven for 40-50 minutes until the edges of the cake are firm (the middle should still be wobbly
8. Turn off the oven and open the door. Allow the cheesecake to continue to cook, slowly cooling down for one hour before transferring to the fridge
9. After 2-3 hours, remove the cheesecake from the fridge to get to room temperature (the cheesecake should now be firm
10. In a bowl, whisk together the remaining lemon zest, lemon juice, 150g caster sugar, and two whole eggs.
11. Once everything is combined, transfer to a saucepan and cook on a medium heat for 10-12 minutes, whisking continuously, this is your lemon curd.
12. Once the lemon curd has started to thicken, add the remaining butter and mix until melted. The curd should now be thick and should coat the back of a spoon.
13. Pour the lemon curd onto the cheesecake and spread evenly. Leave to cool at room temperature for 30 minutes before transferring to the fridge to set the remaining way overnight

Enjoy!