Lemon Ripple Cheesecake

Step 1

Process the biscuits in a food processor until finely crushed. Add the butter and lemon rind and process until well combined. Use a straight-sided glass to spread and press the mixture firmly over the base and side of a 20cm (base measurement) springform pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Step 2

Meanwhile, place the cold water in a heatproof jug. Sprinkle with the gelatine. Place the jug in a saucepan of simmering water and stir the gelatine for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool slightly.

Step 3

Use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the lemon juice and beat until combined.

Step 4

Use a clean electric beater to beat the cream in a bowl until soft peaks form.

Step 5

Use a clean electric beater to beat the egg whites in a separate bowl until soft peaks form.

Step 6

Stir the gelatine mixture into the cream cheese mixture until combined. Fold in the cream and egg whites.

Step 7

Spoon half the cheesecake mixture into the prepared pan. Spoon over half the lemon curd. Use a skewer to create a swirled effect. Repeat with the remaining cheesecake mixture and lemon curd. Place cheesecake in the fridge for 3-4 hours or overnight to set.