Orange Curd Cheesecake

Preparation Preheat the oven to 180°C (350°F).

Crust In a food processor, pulse the digestive biscuits until they resemble fine crumbs. Add the melted butter and mix until the crumbs are evenly moistened. Press the mixture into the bottom of a greased 9-inch springform pan.

Crust Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.

Cheesecake Filling In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the orange zest.

Cheesecake Filling Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Cheesecake Filling Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Orange Curd While the cheesecake is cooling, make the orange curd. In a heatproof bowl, whisk together the eggs and sugar. Place the bowl over a pan of simmering water, making sure the water does not touch the bottom of the bowl.

Orange Curd Add the cubed butter, orange juice, and orange zest to the bowl. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

Orange Curd Remove the bowl from the heat and strain the curd through a fine mesh sieve into a clean bowl. Let cool to room temperature, then refrigerate for at least 1 hour to set.

Assembly Once the cheesecake and orange curd are completely cooled, spread the orange curd over the top of the cheesecake. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.

Assembly To serve, garnish the cheesecake with whipped cream, orange slices, and fresh mint leaves. Slice and enjoy!