## Ingredients

| | Mod #2 | Mod #1 | Original |
|:--------------------- |:--------------:|:--------------:|:-------------:|
| Baking tin | 8" springform | 8" springform | 9" springform |
| **Crust** | | | |
| Digestives | 150g | 200g | 210g |
| Butter (melted) | 30g | 40g | 71g |
| Granulated sugar | - | - | 50g |
| **Cheesecake** | | | |
| Full fat cream cheese | 450g | 600g | 904g |
| Granulated sugar | 60g | 80g | 250g |
| Lemon zest | 1 tbsp | 1 tbsp | 1 tbsp |
| Lemon juice | 60ml | 90ml | 120ml |
| Plain yoghurt | 45g | 60g | 80g |
| Vanilla essence | 1 tsp | 1tsp | 1 tsp |
| Eggs | 2 medium | 2 large | 3 large |
| **Lemon curd** | | | |
| Egg yolks | 2 medium | 2 medium | 4 large |
| Granulated sugar | 50g | 50g | 134g |
| Lemon zest | 1 tbsp | 1 tbsp | 1 tbsp |
| Lemon juice | 40ml | 40ml | 80ml |
| Salt | 1/16 tsp | 1/16 tsp | 1/8 tsp |
| Butter (softened) | 40g | 40g | 86g |

## Notes
Original recipe from [https://sallysbakingaddiction.com/lemon-cheesecake-recipe/#tasty-recipes-116524](https://sallysbakingaddiction.com/lemon-cheesecake-recipe/#tasty-recipes-116524) and [https://sallysbakingaddiction.com/how-to-make-lemon-curd/](https://sallysbakingaddiction.com/how-to-make-lemon-curd/).

**Attempt #1, Mod #1** (25th March 2023, Cambridge)
Cheesecake on its own is not very lemon-y, should definitely top with lemon curd. Topped with pecan nuts as well but it doesn't really fit well with the cheesecake vibes, maybe lemon slices would be better. Could use sour cream instead of yoghurt for a stronger taste of the cheesecake even without the lemon curd.

**Attempt #2, Mod #2** (25th July 2023, Singapore)
Oven in SG's top heating is very strong, giving the cheesecake a very nice burn. Had to cover with aluminium foil after 30 minutes in the oven. Used Cowhead's cream cheese, McVitie's digestives and Meiji's plain yoghurt. Lemon curd is just nice, good when mixed with plain yoghurt, but looks very orange probably because of the yolk.

"Lemon curd too sour. Cream cheese not strong enough, should use Philadelphia's. Biscuit too crumbly." - PAL

"Lemon curd was just right. Base a little dry in some areas. Overall v good." -WMH

"Very good overall; lemon curd is nice and tangy. Cheesecake has a good texture, but could have a stronger cream cheese flavour. 8/10.” -VP

<em>"Def better than sbucks shit"</em>

## Instructions
**Lemon curd**
1. Add egg yolks, granulated sugar, lemon zest, lemon juice and salt into a bowl.
2. Place over a **double boiler** on low heat and use a silicone whisk to whisk as the curd cooks. Constant whisking prevents the yolks from curdling.
3. Cook until the mixture becomes thick (like the texture of hollandaise sauce, **about 10 minutes**). Turn up the heat and whisk constantly if the curd is not thickening.
4. Remove the bowl from the heat and whisk the sliced butter into the curd.
5. Pour into a bowl, cover with a plastic wrap touching the curd to prevent a skin from forming and cool in the fridge.
6. Remove the plastic wrap and give it a good mix once cooled. The curd will thicken when cooled.

**Lemon Cheesecake**
1. Preheat the oven to **177^oC**.
2. Blend digestives using a blender into fine crumbs and pour into an 8 inch springform tin.
3. Add melted butter to the crushed digestives and mix well, then press firmly into the bottom and slightly up the sides of the tin.
4. Bake for **10 minutes**.
5. Mix sugar and lemon zest in a bowl.
6. Beat cream cheese and lemon sugar together until smooth and creamy, around 2 minutes.
7. Add lemon juice, yoghurt and vanilla extract into the cream cheese mixture and beat together until fully combined.
8. Add eggs one at a time, beating after each addition until just combined. Prevent deflation of the cheesecake by not over-mixing the batter.
9. Pour the cheesecake batter into the warm disgestive crust and smooth the top with a spatula.
10. **Wrap aluminium foil** around the springform pan and bake in a water bath (1 inch of water) for **55 minutes** until the centre is almost set. Tent with aluminium foil if the chceesecake is browning too quickly on the top. When it is done, the centre will wobble slightly when the you tap the tin.
11. Open the oven door slightly and let the cheesecake cool in the oven for **1 hour**.
12. Remove from the oven and water bath and let the cheesecake cool uncovered to room temperature.
13. Top the cheesecake with lemon curd and use a spoon to spread evenly and make design patterns.
14. Chill in the fridge for **at least 4 hours**.
15. Use a knife to loosen the cheesecake from the rim. Add garnishes (lemon slices/nuts/etc.), cut and serve!

## Images

**Attempt #1**

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<img src="https://hackmd.io/_uploads/r1Gy1Ukjh.jpg" width="49%" />
<img src="https://hackmd.io/_uploads/SkuWyLyoh.jpg" width="49%" />
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<img src="https://hackmd.io/_uploads/Bkgh-kLJoh.jpg" width="49%" />
<img src="https://hackmd.io/_uploads/SklfyLkj2.jpg" width="49%" />
</p>

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<img src="https://hackmd.io/_uploads/HJZjyIyin.jpg" width="49%" />
<img src="https://hackmd.io/_uploads/rJzsk8Jon.jpg" width="49%" />
</p>

**Attempt #2**
<p float="center">
<img src="https://hackmd.io/_uploads/SJ_Kg8yi2.jpg" width="32%" />
<img src="https://hackmd.io/_uploads/rkYKxL1j3.jpg" width="32%" />
<img src="https://hackmd.io/_uploads/S1m-ZI1sh.jpg" width="32%" />
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<img src="https://hackmd.io/_uploads/Syem5eU1o3.jpg" width="49%" />
<img src="https://hackmd.io/_uploads/S1Sce8yon.jpg" width="49%" />
</p>