Place a greased 9 in.
Lemon curd marbled cheesecake recipe.
Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
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.
Preheat oven to 325.
Force lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve then cover surface with wax paper.
Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan.
Slide oven rack part way out.
Springform pan on a double thickness of heavy duty foil about 18 in.
Chill in the fridge for a couple of hours or better still overnight until well set.
Wrap securely around pan.
Remove sides of pan.
Scrape the bottom of the sieve.
For the lemon curd.
To make a classic cheesecake omit the lemon curd and use 4 blocks of cream cheese and 1 cup 240g of sour cream.
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 and just begins to bubble about 6 minutes.
Cover the mixture with wax paper.
Whisk together the lemon zest juice sugar and eggs in a medium saucepan.
Make the lemon curd.
When ready to serve remove from the fridge and spread the lemon curd over the top.
Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan.
Scrape the batter into the prepared pan.
Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled.
Gently run a knife around outer edge of cheesecake to loosen from sides of pan.
Strain lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve with a spatula into the dish.
Place cheesecake pan in baking dish or skillet and set on oven rack.
Force the lemon curd through a fine mesh sieve into a wide shallow dish.
Spread over the biscuit base using the back of a spoon to flatten the mixture evenly.
Pour the entire filling into the par baked crust smoothing it out with a small spatula.
In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth.
Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes.
Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks.
