Step 1

Preheat oven to 180C/160C fan forced. Lightly grease the base and side of a 22cm (base size) springform pan and line base and side with baking paper.

Step 2

Place butter, sugar, Weet-Bix, flour and coconut in a large bowl and stir to combine. Spread mixture over base of prepared pan. Bake for 15 minutes or until light golden. Set aside to cool.

Step 3

Meanwhile, place 60ml (1/4 cup) water in a small heatproof bowl. Sprinkle with gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

Step 4

Use electric beaters to beat cream cheese and lemon rind in a bowl until smooth. Add condensed milk and sour cream. Beat until combined. Add lemon juice. Beat until well combined. Add gelatine mixture and beat until combined. Add a little food colouring to tint yellow, if using.

Step 5

Pour mixture over base. Smooth the surface. Place in the fridge for 6 hours or overnight until set.

Step 6

Top cheesecake with whipped cream. Drizzle over curd (see tip) and serve.