AT A GLANCE
This cross between set lemon custard and a traditional cheesecake is topped with citrus jelly for extra tang, but you can leave it off for a more simple slice. We've used mandarin and ruby grapefruit juices in the jelly, but whatever citrus juices you prefer will work; that the amount of sugar may need to be adjusted depending on sweetness of the fruit.
|01||Preheat oven to 175C. Line a 20cm brownie tin or square cake tin with baking paper. Process biscuits to fine crumbs, add butter and sugar, and pulse until well combined. Press into prepared tin so crumbs are well compacted and bake until golden (10-14 minutes). Set aside to cool.|
|02||For lemon cheesecake filling, process cream cheese in a food processor until smooth, add eggs and pulse until just combined. Add cream, sugar and rind, and process until combined. Add a pinch of salt then, with motor running, gradually add lemon juice and process to just combine (do not overprocess or mixture may split). Strain through a coarse sieve onto biscuit base, reduce oven to 150C and bake until cheesecake is just set, with only a slight wobble in the centre when you shake tin (30-35 minutes). Set aside to cool (20-25 minutes), then refrigerate until chilled and firm (2½ -3 hours).|
|03||For citrus jelly, stir juices, sugar and 100ml water in a saucepan over low heat until sugar dissolves. Squeeze excess water from gelatine, add to pan and stir until dissolved (1-2 minutes). Transfer to a bowl placed over ice and leave, stirring occasionally, until cooled (2-4 minutes).|
|04||The cheesecake will have shrunk from the sides of the tin so, to prevent jelly running down the sides, slide some cardboard or folded paper between the paper lining and sides of the tin, then gently pour jelly over the back of a spoon onto cheesecake; this is to prevent the cheesecake from cracking. Refrigerate until set and chilled (2-2½ hours). Serve lemon cheesecake slice chilled. It will keep refrigerated in an airtight container for 2-3 days.|