• Preheat oven to 180℃

Thermomix® Method

Base

• Mix all base ingredients together
• Place into 12cm spring form tin
• Cook 6 minutes
• Cool

Filling

• Add sweetener to mixer
• Blend 10 seconds / speed 7
• Add rest of filling ingredients
• Mix 1 minute / speed 5.5
• Add gelatine to cold water mix together
• Microwave for 15 seconds
• Add to cheesecake batter
• Mix 20 seconds / speed 5
• Remove mixture from bowl and add half to the cooled base, and reserve other halve

Lemon Curd

• Add butterfly to mixer, then add all ingredients
• Cook 10 minutes / 80℃ / speed 3
• Mix gelatine with cold water
• Microwave 15 seconds
• Add to bowl
• Mix 30 seconds / speed 4
• Remove from mixer into separate bowl and pop in the freezer for 15 minutes
• Pour over cheesecake, and top with extra layer of cheesecake by gently spooning it over the top completely and gently smoothing over
• Refrigerate for 3 hours or until set

Conventional Method

Curd

• Using softened ( room temp) butter
  

  Place all ingredients except gelatine & water in saucepan & cook on low heat for 15 -18 mins, stirring constantly with whisk until thick & glossy.
• Heat gelatine & water mix 10 seconds & stir in for additional 2 minutes.
• Place in bowl in freezer to cool.

Base

• Melt butter in bowl in microwave for 30-40 seconds. Add remaining ingredients & mix with fork until all combined.
• Place into spring form & bake for 6 minutes
  

Filling

• Using room temp cream cheese mix with food processor / elec beater or whisk ( I started with a fork then used a whisk) until smooth, add eggs & sour cream & cheese continue to mix until smooth.
• Place sweetener, gelatine & water in bowl in microwave for 15 sec.
• Add to cream cheese mix & continue whisking until fully combined.
• Layer cheese cake with half the filling topped with curd and then the other half of the cheescake filling on top.
• Refrigerate until set