Lemon cheesecake

Melt the butter over low heat in a saucepan.

Crush the tea biscuits finely in a food processor. Add the melted butter and mix until combined.

Take a springform pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press it firmly using the bottom of a spoon. Place briefly in the refrigerator.

In a deep bowl, combine the cream cheese with the crème fraîche, lemon zest, lemon juice, sugar, and cornstarch. Mix until combined. Set aside the mixer and use a spatula from now on. Break the eggs one at a time over the bowl. Gently fold the egg into the cheesecake batter using a spatula.

Spoon half of the cheesecake mixture over the cookie dough and spread it evenly.

Pipe a swirl of lemon curd over it. Spoon the remaining cheesecake batter over it and spread it evenly.

Place the lemon cheesecake in a preheated oven at 125°C (257°F). Bake for 60-65 minutes or until the sides are firm and the center jiggles slightly. Turn off the oven and let the lemon cheesecake sit in the oven for 1 hour. This prevents the cheesecake from collapsing/cracking.

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Heat the heavy cream almost to boiling point. Add the white chocolate pieces. Let it sit for 1 minute. Then mix until smooth.

Spread the white chocolate ganache evenly over the cheesecake. Pipe some lemon curd on top and use a toothpick to create a decorative pattern. Cover the lemon cheesecake and refrigerate until set, preferably overnight.

Slice the lemon cheesecake into slices. If desired, garnish with a dollop of whipped cream, lemon slices, and mint leaves. Bismillah!