Easter Cheesecake with Lemon Curd

Blend sweet biscuits, melted butter and flaked salt in a food processor into an even biscuit mixture.

Line a loaf pan with parchment paper. Add the biscuit mixture and press it firmly into an even base.

Soak the gelatin sheets in cold water for about 5 minutes, until soft.

Bring lemon juice and grated lemon zest to a boil in a small saucepan. Remove from the heat, squeeze the water from the gelatin sheets and stir them into the lemon mixture until dissolved.

Whip cream cheese, icing sugar and cream into a smooth and airy filling.

Fold the lemon mixture into the cream cheese filling.

Pour the filling over the biscuit base and refrigerate for at least 4 hours, until set.

Whisk egg yolks, lemon juice, grated lemon zest and sugar together in a bowl over a water bath. Whisk until the cream thickens.

Remove the bowl from the heat and stir in diced butter until the lemon curd is smooth.

Pour the lemon curd over the set cheesecake and freeze until completely firm.

Cut the cheesecake into slices before serving.