Raspberry and Lemon Curd Cheesecake
75g/3oz/6 tbsp butter, plus extra to grease
250g/9oz digestive biscuits (graham crackers)
600g/1lb 5oz/2½ cups cream cheese
125g/4oz/½ cup caster (superfine) sugar
1 tbsp cornflour (cornstarch)
grated zest of 1 lemon
4 medium (US large) eggs
175ml/6fl oz/⅔ cup double (heavy) cream
3 tbsp lemon curd
150g/5oz/1 cup raspberries, plus extra to decorate
sifted icing (confectioner’s) sugar to decorate
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 23cm/9in springform tin.
2 Crush the biscuits to fine crumbs in a food processor or put them in a plastic bag and crush with a rolling pin.
3 Melt the butter in a pan over a low heat and stir in the crumbs. Spoon into the prepared tin and press down evenly. Bake in the oven for 5 minutes.
4 Remove from the oven and set aside. Reduce the oven temperature to 150°C/300°F/Gas 2.
5 Put the cream cheese, caster sugar, cornflour and lemon zest in a food processor or large mixing bowl and beat until smooth. Beat in the eggs, one at a time, then gradually beat in the cream until smooth. In a small bowl, mix 3 tbsp of this mixture with the lemon curd and set aside.
6 Pour the remaining cream cheese mixture on to the biscuit base. Sprinkle with the raspberries, then drop small spoonfuls of the lemon curd mixture randomly among them.
7 Bake in the oven for 35–45 minutes until the cheesecake is turning golden around the edges and the centre is just set. Turn off the oven and open the door slightly. Leave the cheesecake to cool in the oven for 2 hours (it will crack as it cools). Chill in the refrigerator until cold and firm.
8 Loosen the edge of the cheesecake, remove from the tin and place on a serving plate. Decorate with the extra raspberries and dust with icing sugar.
|Raspberry and Lemon Curd Cheesecake|