Prep Time: 30 minutes

Bake Time: 60–65 minutes

Oven Cooling: 1 hour

Chill Time: At least 4–6 hours, preferably overnight

Yield: 12 servings

Pan: 24cm / 9½-inch springform pan

Oven: 255°F (125°C)

Biscuit Base

• 200g tea biscuits
• 140g unsalted butter, melted

Cheesecake

• 750g cream cheese
• 200g crème fraîche
• 3g lemon zest
• 20ml lemon juice
• 125g granulated sugar
• 35g cornstarch
• 3 medium eggs

Filling

• 125g lemon curd

White Chocolate Ganache

• 100g white chocolate
• 40ml heavy cream

Decoration

• 35g lemon curd
• Whipped cream, optional
• Lemon slices, optional
• Mint leaves, optional

Instructions

1. Preheat the oven to 255°F (125°C) and line a 24cm springform pan.
2. Crush the biscuits finely and combine with melted butter.
3. Press firmly into the pan and refrigerate.
4. Mix cream cheese, crème fraîche, lemon zest, juice, sugar, and cornstarch until smooth.
5. Fold in the eggs one at a time using a spatula.
6. Pour half the filling over the crust.
7. Pipe 125g lemon curd over the filling.
8. Cover carefully with the remaining cheesecake batter.
9. Bake for 60–65 minutes, until the edges are set and the center still wobbles slightly.
10. Turn off the oven and leave the cheesecake inside for 1 hour.
11. Cool completely.
12. Pour hot cream over chopped white chocolate, wait 1 minute, and stir until smooth.
13. Spread the ganache over the cheesecake.
14. Pipe 35g lemon curd over the top and create a decorative pattern with a toothpick.
15. Cover and refrigerate for at least 4–6 hours, preferably overnight.
16. Let sit at room temperature for 20–30 minutes before slicing and serving.

Notes

Use full-fat block cream cheese and bring it to room temperature before mixing. Avoid overmixing, especially after the eggs are added. The cheesecake should retain a gentle center wobble when baking is complete. Cool it gradually and refrigerate overnight for the best consistency. Use fresh lemon juice and zest, and a warm clean knife for neat slices.