Lemon Curd Cheesecake Recipe

First, combine the biscuit crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of a loose-bottom springform pan, then transfer it to the fridge to chill while you work on the filling.

Next, prepare the lemon curd. Set up a double boiler and combine all the lemon curd ingredients in the top bowl over gently simmering water. Cook, stirring occasionally, until the mixture thickens enough to coat the back of a spoon.

Remove the freshly made lemon curd from the heat and let it cool completely. Meanwhile, prepare the gelatin: measure water into a bowl with the gelatin powder and let it sit to allow the grains to swell. Place this bowl over a pot of simmering hot water and stir until the gelatin melts completely, then set it aside to cool down before use.

In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until it's smooth and creamy. Gradually beat in the sugar, then the lemon zest and lemon juice, followed by the cooled lemon curd. Be sure to reserve about 1/2 cup of the lemon curd for the topping later.

In a separate bowl, whip the whipping cream until it thickens to soft peaks. Set this aside for now.

Add the dissolved and cooled gelatin into the cream cheese mixture, mixing until everything is well combined.

Using a spatula, gently fold in the whipped cream until the filling is light and uniform.

Pour the prepared cheesecake filling into the chilled biscuit crust. Transfer the pan to the fridge and chill for at least 3 hours, or until the cheesecake is fully set.

Once set, decorate the cheesecake. Pipe or spoon some whipped cream around the edge, and then spread the reserved lemon curd evenly over the top.

To serve, run a hot knife around the edge of the cheesecake before removing it from the springform pan, then slice with the hot knife for clean cuts.