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Method
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.
