Delicious Lemon Cheesecake


10 oz. ginger nut biscuits
1 large lemon, juiced (save zest)
22 oz. cream cheese
1/2 cup butter, softened
3/4 cup icing sugar
10 oz. lemon curd
10 oz.  double cream


Place  baking paper onto a 9 inch round tin base. Place the biscuits into a strong bag and crush crush them by beating the bag on strong surface. Move the crumbs into a large bowl. and mix with softened butter. Press the biscuits into a tin base and cool it down for 1 hour.

Remove from fridge and spoon lemon curd on biscuits. Level the curd with spoon.

Beat the sugar and cream cheese until soft and smooth. Grate the zest finely and add it to cheese mixture. Add in lemon juice and beat again.

Pour the cream on lemon curd and smooth with spatula. Return the cake into refrigerator and cool it for 12 h. Release the tin sides with warm knife and move the cake into a serving plate. 

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