Cheesecake with lemon curd filling

Ingredients for 1 servings:

• 200 g biscuits (butter), crumbled
• 100 g butter, melted
• 1 tsp lemon peel, grated
• 120 ml lemon juice, freshly squeezed
• 100 g sugar
• 3 large eggs
• 60 g butter, in small cubes
• 675 g cream cheese
• 200 g sugar
• 3 large eggs
• 180 ml sour cream
• 1 tsp vanilla extract

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Lemon Curd: Combine lemon zest, juice, sugar, and eggs in a small saucepan. Add the butter and heat over medium heat, stirring constantly, until whisk marks remain and the first bubbles appear on the surface. Remove from the heat and strain through a sieve into a large bowl. Cover with plastic wrap (place the wrap directly on the surface) and let cool completely. Base: Combine all of the base ingredients and press into the bottom of a 26 cm springform pan, forming a rim about 2.5 cm high. Bake the springform pan on the middle rack of a preheated oven at 175°C for 10 minutes. Reduce the oven temperature to 150°C. In a bowl, beat the cream cheese and sugar with the whisk attachment at medium speed for 1-2 minutes until creamy. Now, on low speed, beat in the eggs, one at a time. Stir in the sour cream and vanilla extract. Pour 2/3 of the cream cheese mixture onto the base, then add half of the lemon curd. Mix into a spiral using a small knife. Repeat with the remaining filling and lemon curd. Bake the cake for approximately 45-60 minutes, until it is firm about 4 cm from the edge but still seems soft in the center. The filling will still look very soft, but will firm up as it cools. Remove from the oven and immediately loosen the edge from the pan with a knife. Cool for approximately 2 hours, then chill uncovered in the refrigerator for at least 4 hours.