I’ve been googling recipes that use lemon curd, since I made a huge jar of it (sugar free). I thought a cheesecake would taste nice slathered in curd – and it did!


2 c crushed biscuits (eg digestives, malt, gingernuts, bran)

3 tbsp melted butter

pinch salt


500g cream cheese

1 c granulated sugar

1 tsp vanilla extract

pinch salt

2 eggs, separated

1 tbsp sugar

1-2 c lemon curd

Preheat oven to 165C. Line a 20cm springform cake tin and grease the sides. Wrap the bottom and sides of the tin in foil. Get a roasting dish or pan ready that can hold the tin. Boil a full kettle of water.

Mix all the base ingredients in a bowl. Press evenly into the bottom of your cake tin.

In a large bowl combine the cream cheese, sugar, vanilla and salt using a handmixer. Add egg yolks and beat until smooth.

In a separate bowl, whisk the egg whites with the 1 tbsp sugar until soft peaks form. Fold into the cream mixture until fully combined. Pour into your cake tin and smooth out the top. Cover the top of the tin loosely with foil. The cheesecake will puff up and might stick to the foil. It will then sink as it cools.

Place cake tin in the roasting tray and put in the oven. Pour hot water into the roasting dish so that it comes 2cm up the sides of your cake tin.

Bake for around 1 hour and 20 min until the centre is set. Remove from the oven and chill in the fridge to set completely.

Remove the springform from the cheesecake, turn out onto a serving plate and cover generously with lemon curd. Ideally served with yoghurt.