Lemon curd cheesecake

• Ingredients
• Nutrition

• 1 x 200g pkt Arnott's Lattice biscuits
• 500g cream cheese, softened
• 1 x 395g can condensed milk
• 1 lemon, rind finely grated, juiced
• 3 tsp gelatine
• 2 tbs boiling water
• 285g (1 cup) lemon curd
• Caramelised lemon slices (optional), to serve

• Method

1. Step 1
   Line the base and 2 long sides of a 20cm x 30cm slice pan with baking paper, allowing the sides to overhang. Line the base with the biscuits, cutting to fit if necessary.
2. Step 2
   Use an electric beater to beat the cream cheese in a bowl until smooth. Add the condensed milk, lemon rind and lemon juice and beat until combined. Place the gelatine and boiling water in a small bowl. Stir until gelatine dissolves. Add to the cream cheese mixture and beat until combined.
3. Step 3
   Pour half the cream cheese mixture over the biscuit. Spoon over half the lemon curd. Use a skewer to swirl. Repeat with remaining cream cheese mixture and lemon curd. Place in the fridge for 3-4 hours until set. Top with caramelised lemon, if desired. Cut into slices to serve.