For the base, put biscuits in a food processor and whiz until fine. Melt butter, add to biscuits and mix in the processor until well combined.
Step 2
Tip the mixture into a greased 20.5cm (8in) springform tin. Using the back of a spoon, press evenly into the base. Chill for 1hr until firm.
Step 3
Preheat the oven to 180°C (160°C fan oven) mark 4. Grate the rind from the lemon and put aside. Halve the lemon, cut three thin slices from one half and put to one side. Squeeze the juice from the lemon into a small bowl or cup.
Step 4
To make the filling, put the lemon rind, lemon juice, curd cheese, soured cream, eggs, sugar, vanilla and cornflour into a large bowl. Using an electric mixer, whisk together until thick and smooth, then fold in the sultanas.
Step 5
Pour mixture into tin and shake gently to level. Bake for 30min. Put lemon slices, overlapping, on top. Bake for another 20-25min until just set and golden brown. Turn off oven, leaving the cheesecake inside and door ajar. When cheesecake is cool, chill for at least 2hr or overnight.
Step 6
Remove cheesecake from the fridge half an hour before serving. Run a knife around the edge and sit the tin on an upturned bowl. Release the side of the tin and remove. Slide a palette knife or fish slice under the base and carefully move the cheesecake on to a serving plate.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
