Ingredients
Topping
Method
1.Lightly grease and line base and sides of a 22cm springform pan with baking paper.
2.In a food processor, pulse biscuits to fine crumbs. Pulse in butter. Press into base of pan and chill.
3.In a small bowl, using an electric mixer, beat cream cheese, sugar and zest together until smooth. Beat in sour cream.
4.Sprinkle first measure of gelatine over first measure of water in a jug and whisk vigorously with a fork to dissolve. Cool slightly. Beat into cream cheese mixture. Pour over base. Chill until set.
5.For the topping: In a small bowl, whisk gelatine with water. Cool slightly. Whisk into lemon curd. Spread over filling. Chill for 4 hours or overnight until set.
6.Scatter with candied zest. Sprinkle with micro mint and serve with cream or ice cream, if desired.