250g plain sweet biscuit crumbs (place biscuits in a plastic bag and smash to crumbs using a rolling pin) See bottom of recipe for gluten free alternative.
110g castor sugar
125g butter, melted
2 tsp lemon rind, finely grated
750g cream cheese, softened
3 eggs
100g Barker’s Lemon Curd
Lemon Curd Glaze
Bring all these ingredients to the boil:
125g Barker’s Apricot Jam
75g water
100g Barker’s Lemon Curd
3g lemon rind
Mix the biscuit crumbs and melted butter together.
Press evenly over the base and sides of a 22cm springform tin. Chill for 30 minutes or until firm.
Place cream cheese, castor sugar and lemon rind in a large bowl with electric mixer and beat until smooth.
Beat in the eggs, one at a time.
Place the tin on an oven tray, pour cheesecake mixture on top of the biscuit base.
Using a wooden spoon swirl in the Barker’s Lemon Curd.
Bake at 180°C for approximately 1 hour or until set.
Remove from the oven and cool in the tin to room temperature.
Pour Barker’s Lemon Curd Glaze on top of the cheesecake.
Refrigerate for 3 hours or overnight. Remove from the tin just before serving.
Note: Barker’s Passionfruit Curd can be used as an alternative.
 For a gluten free version, use gluten free sweet biscuits
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