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750g cream cheese, at room temperature, chopped
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315g (1 1/2 cups) caster sugar
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3 tsp vanilla bean paste
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5 eggs
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410ml (1 2/3 cups) thickened cream
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100g (2/3 cup) plain flour
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75g (1/4 cup) bought lemon curd, plus extra, to serve
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Whipped cream, to serve
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Lemon halves, thinly sliced, to serve (optional)
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Thinly sliced lemon rind, to serve (optional)
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Step 1Preheat oven to 180C/160C fan forced. Grease a 22cm springform pan. Line the base and side with baking paper. Place in a baking dish.
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Step 2Use electric beaters to beat the cream cheese, sugar and vanilla in a large bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the cream and flour. Beat until smooth.
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Step 3Pour the cream cheese mixture into the prepared pan. Top with the lemon curd and use the back of a spoon to swirl the curd through the cream cheese mixture to create a marbled effect. Pour enough boiling water into the baking dish to come halfway up the side of the pan. Bake for 1 hour or until just set in the middle. Turn off the oven. Remove the cheesecake from the baking dish. Return cheesecake to the oven with the door slightly ajar until cooled completely.
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Step 4Place the cheesecake in the fridge for 2 hours or overnight to chill.
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Step 5Top the cheesecake with whipped cream, extra lemon curd, and lemon slices and rind, if using, to serve.
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