Ingredients
- 150 gbutter, melted and cooled
- 250 gginger biscuits
- 150 gcaster sugar
- 3 Tbspcorn starch
- 900 gcream cheese, room temperature
- 2XL eggs, room temperature
- 125 mlsour cream, room temperature
- 1 TbspStaffords Vanilla Extract with Seeds
- 1lemon, zest
- ⅔ cupStaffords Lemon Curd, chilled
- To serveseasonal berries
Made with Staffords
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Method
Preheat the oven to 180°C. Grease and line the bottom and sides of a 24 cm springform cake tin.
Pulse the ginger biscuits in a food processor until fine crumbs form. Add the butter and pulse until the mixture has the consistency of wet sand.
Lightly press the biscuit mixture into the base of the prepared tin and bake for 10 to 12 minutes. Remove from the oven and leave to cool.
Pulse the sugar and corn starch in the food processor. Add the cream cheese and pulse, scraping down the sides occasionally, until smooth. Crack in the eggs and mix well. Finally add the sour cream, vanilla and lemon zest and pulse until smooth and well combined.
Scrape the filling into the cooled crust and bake for 45 minutes, until the edges are set but the centre is still a little wobbly. Let the cheesecake cool at room temperature.
Spread the lemon curd over the cheesecake and refrigerate overnight, or for a few hours, until cool and well set.
Serve slices topped with fresh berries.
