To turn this tasty dessert into an orange or
lime-flavoured cake, simply swap the zest
and juice of lemon to that of your chosen
Heat oven to 180C/fan 160C/gas 4.
Line the bottom of a 23cm springform
tin with greaseproof paper. Tip the
biscuits and melted butter into a food
processor, then blitz to make fine
crumbs. Press into the tin and chill.
Whisk all the other ingredients in
a large bowl until completely
combined, pour into the tin, then bake
for 35-40 mins until the cheesecake
has a uniform wobble.
Turn off the oven and leave the cake
inside until cool. When it is completely
cooled, remove from the tin and top
with soured cream. Swirl lemon curd
over the top and decorate with
raspberries, if you like.