Step 2

Preheat oven to 325 F, 170 C.

Step 5

Line the base of a 9 or 10 inch / 20 cm round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath.

Step 8

In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.

Step 11

Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 - 55 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.

Step 13

When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours. Once firm, turn out on to a serving plate. I find it easiest to keep the cheesecake in the baking pan in the fridge until completely set and then remove the outer ring and place a plate on top of the cheesecake and turn upside down, then remove the cake pan base and parchment etc.

Step 16

When chilled, you can decorate the top as follows:

Step 18

For the Lemon Curd

Step 20

Heat in the microwave for 30 seconds to loosen up then drizzle over the top. Make any pattern you wish!

Step 22

I grated some white chocolate over the top too. Feel free to use milk, white or dark chocolate or leave it out to suit!

Step 24

For the Cream:

Step 26

Whip up some fresh whipping cream until stiff, place the remaining cream in a piping bag and decorate the top as you like.