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This is very good, you guys should try it!
1 tsp lemon zest
½ cup lemon juice
½ cup sugar (1/3 cup at a minimum)
3 large eggs
¼ cup butter, cut into small cubes
Whisk together everything but the butter until smooth, and cook over a medium low heat (whisking constantly) for a few minutes.
Add in the butter and continue to stir continuously until the curd thickens and can coat the back of a wooden spoon. Strain the curd then refrigerate, covered, until required.
1 1/3 cups crushed gingernsnap/gingernut biscuits
5 Tbs unsalted butter, melted
Preheat the oven to 350F/175C.
Stir together the crumbs and butter until well combined, then press into the base (and partially up the sides, if you like) of a baking-paper-lined springform tin (preferably 9 inch diameter, but an 8 inch will be ok in a squeeze).
Bake for 10 minutes, then set aside to cool.
Vanilla cheesecake filling
24 oz cream cheese, at room temperature
1 cup sugar (I probably used 2/3 cup)
3 large eggs
¾ cup sour cream
1 tsp vanilla paste
Lower the oven to 300F/150C.
Beat the cream cheese and sugar in a stand mixer until light and fluffy. Add the eggs, one at a time, and beat well between each addition.
Add the sour cream and vanilla paste and mix until well combined.
Pour half of the filling over the gingersnap base, then dollop in half of the lemon curd. Use a knife to swirl together the curd and filling, then pour over remaining cheesecake.
Spoon over the rest of the curd, making sure to leave some of the white cheesecake batter visible. Swirl a pattern in the curd, then bake for 45-55 minutes, or until the ourside of the cake is set but the centre is still a little jiggly, but not liquidy. Remember, the cake will continue to cook after removing it from the oven, and will become even more solid upon refrigeration, so dont be afraid of a little wiggle!