Lemon Curd Cheesecake

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Barker’s Passionfruit Curd can be used as an alternative.

Place biscuits in a plastic bag and smash to crumbs using a rolling pin. Mix the biscuit crumbs and melted butter together.
Press evenly over the base and sides of a 22cm spring form tin. Chill for 30 minutes or until firm.
Place cream cheese, castor sugar and juice and rind of 3 lemons 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 NZ Squeezed Lemon Curd.
Bake at 180°C for approximately 1 hour or until set.
Meanwhile prepare the glaze by bringing NZ Apricots fruit preserve, 100g NZ Squeezed Lemon Curd, 2 lemons (rind and juice) and 50ml of water to boil.
Remove cheesecake from the oven and cool in the tin to room temperature.
Pour NZ Squeezed Lemon Curd glaze on top of the cheesecake.
Refrigerate for 3 hours or overnight. Remove from the tin just before serving.

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