Place a greased 9 in.
Lemon curd marbled cheesecake recipe.
Spread top with 1 cup lemon curd.
Scrape the bottom of the sieve.
Preheat oven to 325.
Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter.
Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks.
Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
Pour the entire filling into the par baked crust smoothing it out with a small spatula.
Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake.
Place cheesecake pan in baking dish or skillet and set on oven rack.
Add butter and cook over moderately low heat whisking frequently until curd is thick and just begins to bubble about 6 minutes.
Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes.
Wrap securely around pan.
Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks of whisk and first bubbles appear on surface about 6 minutes.
To make a classic cheesecake omit the lemon curd and use 4 blocks of cream cheese and 1 cup 240g of sour cream.
For the lemon curd.
Slide oven rack part way out.
Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled.
Force the lemon curd through a fine mesh sieve into a wide shallow dish.
Make the lemon curd.
Force lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve then cover surface with wax paper.
Remove sides of pan.
Scrape the batter into the prepared pan.
Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan.
Whisk together the lemon zest juice sugar and eggs in a medium saucepan.
Gently run a knife around outer edge of cheesecake to loosen from sides of pan.
Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan.
When ready to serve release the springform pan and remove the rim of the pan carefully.
Cover the mixture with wax paper.
Spread over the biscuit base using the back of a spoon to flatten the mixture evenly.
When ready to serve remove from the fridge and spread the lemon curd over the top.
In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth.
