Crustless Baked Lemon Cheesecake

Step 1: Preheat oven to 180C/160C fan forced and grease a 22cm springform pan and then line the base and side with baking paper and place in a baking dish.

Step 2: Use electric beaters to beat the cream cheese, sugar and vanilla in a large bowl until smooth and then add the eggs, 1 at a time, beating well after each addition and now add the cream and flour and beat until smooth.

Step 3: Pour the cream cheese mixture into the prepared pan and top with the lemon curd and use the back of a spoon to swirl the curd through the cream cheese mixture to create a marbled effect and then pour enough boiling water into the baking dish to come halfway up the side of the pan and bake for 1 hour or until just set in the middle and turn off the oven.

Step 4: Remove the cheesecake from the baking dish and return cheesecake to the oven with the door slightly ajar until cooled completely.

Step 5: Place the cheesecake in the fridge for 2 hours or overnight to chill.

Step 6: Top the cheesecake with whipped cream, extra lemon curd, and lemon slices and rind, if using, to serve.