55 g Crushed Ginger nuts; (2oz)
25 g Butter; melted (1oz)
3 tb Lemon curd
900 g Cream cheese; (2lb)
285 g Caster sugar; (10oz)
Grated rind of 1 lemon
1 ts Lemon oil or 2-3 tbsp fresh lemon juice
4 Eggs
Grease a 20cm (8 inch) spring form tin. Place on a round of foil about 10cm
larger than the diameter of the tin. Press the foil up the sides to seal
tightly.
Mix the melted butter with the crushed gingernuts and press into the base
of the tin and leave to set in the fridge.
Mix the cream cheese until smooth and add the sugar, lemon rind and oil or
juice. Beat in the eggs one at a time until blended thoroughly. Spread the
lemon curd over the base to form a smooth layer. Pour the cheese mixture
over the curd layer.
Bake in a bain marie for 1 1/2 hours at 170C/335 F/gas mark 3 until golden
brown. Leave to cool in the tin in the oven. Once removed from the tin
chill in the fridge for 3-4 hours before serving.