Lemon curd Basque cheesecake

STEP 1

To make the lemon curd, whisk the eggs, egg yolk, sugar, lemon rind and lemon juice in a medium saucepan. Add the butter and place over low heat. Cook, stirring, for 2-3 mins or until the butter melts. Increase heat to medium and cook, stirring constantly, for 5 mins or until the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.

STEP 2

Preheat oven to 200°C. Grease a 10cm x 28cm (base measurement) loaf pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the prepared pan with paper cross, pleating and folding the sides to fit.

STEP 3

Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky.

STEP 4

With the motor running, gradually add the thickened cream in a thin, steady stream. Continue beating until smooth. Add the lemon rind, vanilla and salt and beat to combine.

STEP 5

Sift flour over the cream cheese mixture. Beat on low until smooth. Spoon over one-third of the lemon curd and use a large metal spoon to gently marble.

STEP 6

Pour half the cream cheese mixture into the prepared pan. Spoon over half the remaining lemon curd. Pour over the remaining cream cheese mixture and use a round-bladed knife to gently marble. Bake for 45 mins or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.

STEP 7

Serve chilled or bring to room temperature for a softer texture. Place the whipped cream in a bowl with a little of the remaining lemon curd and gently marble. Drizzle cheesecake with the remaining lemon curd and top with cream mixture. Cut into slices to serve.

Serve with lemon zest.