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Method

1. Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin.

2. Tip into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour.

3. To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick.

4. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set.

5. To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest.