What you need
1/3 cup caster sugar
1½ teaspoons finely grated lemon rind
¼ cup lemon juice
60g butter, melted
1 cup shortbread biscuit crumbs
¼ ground almonds
80g butter, extra, melted
500g PHILADELPHIA Block Cream Cheese, softened
¾ cup caster sugar , extra
2 teaspoons gelatine dissolved in 1/4 cup boiling water
200g CADBURY Baking White Chocolate Melts, melted and cooled slightly
1 cup cream, softly whipped
Mint leaves, for decorating
1. COMBINE the eggs, caster sugar, lemon rind, juice and melted butter in a heatproof bowl and whisk to combine. Place over a saucepan of gently simmering water and stir continuously until thickened. Remove from heat and chill.
2. COMBINE the biscuit crumbs, almonds and extra butter then press into the base of a greased and base lined 20cm round spring form pan. Chill until firm.
3. BEAT the PHILLY and extra sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream. Spoon half of the cheesecake mixture into the pan, drizzle over half of the lemon curd and swirl through with a knife. Repeat with remaining cheesecake mixture and remaining lemon curd. Refrigerate for 3 hours or until set. Decorate with mint leaves and serve.
Lemon and white chocolate are a killer combination. You can make this cheesecake ahead, and if you are short on time, substitute with a good lemon curd from your supermarket.