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Serve 16
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For the base
For the cheesecake layer
- Preheat the oven to 175°C/150°C fan/gas mark 3, and grease and line a 20x20cm tin.
- To make the base, mix the biscuits and melted butter until well combined. The texture should be like wet sand.
- Using a flat-bottomed measuring cup or the back of a spoon, press the crust firmly and evenly into the bottom of the tin. Take care not to let the mixture come up onto the sides of the dish.
- Bake for approximately eight minutes until golden brown around the edges. Set aside to cool.
- To make the filling, beat the cream cheese for approximately two minutes in a stand mixer until light and fluffy. Scrape down the bowl, add the sugar, and beat for another two minutes.
- Scrape the bowl again and add the eggs, one at a time, mixing on a low speed for about 20 seconds after each addition.
- Add the vanilla, salt, and white chocolate and mix until thoroughly combined.
- Add sour cream and mix until combined.
- Pour half of the cheesecake batter onto the pre-baked base. Drizzle half the lemon curd on top of the batter, pour the remaining cheesecake batter on top, drizzle the rest of the lemon curd on top, and swirl with a toothpick or sharp knife.
- Bake for 30-35 minutes until the sides are puffy and golden, and the centre is still slightly jiggly.
- Remove from the oven and allow to cool to room temperature. Refrigerate for four hours before slicing into bars.
Test kitchen tip
● Run a large knife under hot water before cutting to get a super clean cut!
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