One of the joys of baking lemon cheesecake is in grating the lemon rind. I simply love the fresh, zesty fragrance it gives.
The more tedious part though is in making the lemon curd, having to stand over the stove, constantly whisking the mixture to ensure it doesn't curdle. But it even then, it lasts all but 10mins, and definitely worth every second of the effort once you've tasted homemade lemon curd. Traditionally, a old english spread for scones, lemon curd is used today to fill tarts, pies and triffles. And of course, to top cheesecakes. Its amazing how simple ingredients - eggs, sugar, lemons and butter, can bring about such a wonderful tart, yet sweet flavour.
For the base, I used ginger snaps. In most instances I would have gone for the usual McVities Digestives biscuits but a case of forgetfulness let me walk out of the supermarket without buying them. Well, good that it happened actually; I realised that I much prefer the added flavour from the snaps. Certainly adds dimension to the cheescake without being over-powering. I'm gonna be baking this version from now on.