150g butter, melted and cooled
250g ginger biscuits
150g caster sugar
3 Tbsp corn starch
900g cream cheese, room temperature
2 XL eggs, room temperature
125ml sour cream, room temperature
1 Tbsp Staffords Vanilla Extract
Zest of 1 lemon
⅔ cup Staffords Lemon Curd, chilled
Seasonal berries, for serving
Preheat oven to 180°C.
Grease and line the bottom and sides of a 24cm springform cake tin
Pulse ginger biscuits in a food processor until fine crumbs form. Add butter and pulse until mixture is the consistency of wet sand.
Lightly press biscuit mix into the base of the prepared tin and bake for 10-12 minutes. Remove from the oven and leave to cool.
Pulse sugar and corn starch in food processor. Add cream cheese and pulse, occasionally scraping down sides, until smooth.
Crack in the eggs and mix well.
Finally add the sour cream, vanilla and lemon zest. Pulse until smooth and well combined.
Scrape filling into cooled crust and bake cheesecake until edges are set but center is still a bit wobbly, 45 minutes.
Let cheesecake cool at room temperature.
Spread cheesecake with lemon curd and then place in the fridge overnight or for a few hours until nice and cool and well set.
Serve slices topped with fresh berries.