Ingredients
Ingredients:
For the crust:
2 cups graham crackers or digestive biscuits, finely crushed
1/2 cup unsalted butter, melted
2 tablespoons sugar
For the cheesecake filling:
500g cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons lemon juice
Zest of 1 lemon
For the lemon curd topping:
3 large egg yolks
1/2 cup sugar
1/3 cup fresh lemon juice
2 tablespoons butter
1 teaspoon lemon zest
Pinch of salt
Instructions
Preheat oven to 160°C (320°F). Line a 9-inch springform pan with parchment paper.
Mix crushed biscuits, melted butter, and sugar until evenly combined. Press firmly into the base of the pan to form a crust. Chill for 10 minutes.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition. Stir in vanilla, sour cream, lemon juice, and lemon zest until fully combined.
Pour cheesecake batter over the crust and smooth the top.
Bake for 50–60 minutes until the center is slightly set but still soft. Turn off oven and let cool inside with the door slightly open.
For the lemon curd, whisk egg yolks, sugar, lemon juice, and salt in a saucepan over low heat. Stir continuously until thickened. Remove from heat and whisk in butter and lemon zest until glossy.
Once cheesecake is fully cooled, spread lemon curd evenly over the top. Chill for at least 4 hours or overnight.
Slice cleanly and serve chilled for best texture and flavor.