Method: Step 1: Preheat the oven to 180˚C and grease your circular baking tray base with butter. Add the biscuits to a food processor, blend until crushed into a powder.
Step 2: Melt the butter, and drizzle it into the biscuit powder evenly. Pour and press biscuit mix into the baking tray, creating an even layer.
Step 3: Bake the crust for about 6-8 minutes, then remove it from the oven and leave to cool.
Step 4: Beat the cream cheese and icing sugar in a bowl until combined and smooth. Next, add your vanilla extract, lemon juice and zest into the same bowl and whisk it together until fully combined.
Step 5: Spoon your mixture onto your biscuit base, spreading it all around. Drizzle some fresh lemon curd on top creating a swirl effect with a toothpick or skewer stick.
Step 6: Cover with cling film and allow to chill in the fridge for at least 2-3hrs or overnight for best results.
Tips: Cake stay fresh for up to 2-3 days when kept in the fridge.
