GINGER & LEMON CURD CHEESECAKE
SERVES 16 PREP 30 MINS + CHILLING COOK 45 MINS
Lightly grease and line base and sides of a 22cm springform pan with baking paper. In a food processor, pulse 250g broken gingersnap biscuits to fine crumbs. Pulse in 100g melted butter. Press into base of pan. Chill. FILLING In a small bowl, using an electric mixer, beat 500g softened cream cheese, ½ cup caster sugar and 2 tsp grated lemon zest together until smooth. Beat in 250g sour cream. Sprinkle 3 tsp gelatine over ¼ cup just boiled water in a jug and whisk vigorously with a fork to dissolve. Cool slightly. Beat into cream cheese mixture. Pour over base. Chill until set. TOPPING In a small bowl, whisk 1 tsp gelatine in 2 tbsp just boiled water. Cool slightly. Whisk into 1 cup lemon curd. Spread over filling. Chill 4 hours or overnight until set. Scatter with candied lemon zest and micro mint. Serve with cream or ice-cream, if liked.