Step 1

Preheat oven to 140C. Grease a 20cm springform cake tin and line the base and sides with baking paper.

Step 2

Blitz biscuits in a food processor to form a fine crumb. Add butter and blitz to combine. Pour into prepared tin and use a spoon or small glass to press into an even layer in the base and up the sides. Refrigerate while you prepare the filling.

Step 3

Wipe out food processor bowl. Add cream cheese, yoghurt and condensed milk, and process until smooth. Add the lemon zest and juice and mix well. Pour into tin over biscuit base.

Step 4

Place small dollops of 1/3 cup of lemon curd over the cheesecake filling, then use a skewer to gently swirl into the mixture.

Step 5

Bake cheesecake for 45-50 minutes until just set. It should still be a little wobbly. Turn off the oven and allow it cool with the door ajar. Once cool, remove cheesecake and refrigerate for 3-4 hours until completely cold.

Step 6

Just prior to serving, warm remaining lemon curd in the microwave or a saucepan just enough to make it pourable, and drizzle over the top of the cheesecake.