Lemon curd baked cheesecake with ginger nut base

1. Preheat the oven to 200°C, gas mark 6. Screw up a 50cm-long sheet of baking parchment into a tight ball then open it out and smooth it flat again. Use this to line a 20x20cm square baking tin (not a loose-bottomed one). Let the sides rise up and mould the paper tightly into all the corners. Set aside.

2. Combine the crushed biscuits and melted butter in a large bowl. Tip into the prepared tin and use your fingers to carefully press the crumb mixture evenly to form a base. Place in the fridge to set while preparing the filling.

3. Beat together the cream cheese and sugar in a large bowl with a handheld whisk until light and fluffy. Add the eggs and beat until fully incorporated. Add the yogurt and lemon zest, switch to a rubber spatula and gently mix until smooth. Remove the chilled base from the fridge and pour the filling into the tin.

4. Place a larger roasting tin (at least 30x30cm) in the oven and put the cheesecake tin inside it. Fill the larger tin with enough water so it reaches halfway up the sides of the cheesecake tin.

5. Bake for 45-55 minutes (reducing the temperature slightly towards the end of cooking if it starts to colour too much), or until the cheesecake is just set. Turn off the oven, prop the oven door open with the handle of a wooden spoon and allow to cool for 1 hour. The water bath and this slow cooling will reduce the chances of your cheesecake surface cracking.

6. When cool, place the baked cheesecake in the fridge overnight. In the morning, gently spoon the lemon curd onto the surface of the cheesecake, then return to the fridge for at least 2 hours, or until ready to serve. Lift the cheesecake from the tin using the paper ‘handles’. Run a sharp knife under warm water, then dry and use to cut neat squares or rectangles. You can keep the cheesecake covered in the fridge for up to 3 days.