• Preheat oven to 350°F/180°C.

The crust:

• Use a rolling pin, food processor, or blender to grind digestive biscuits into fine crumbs. Pour into a medium bowl and stir in the melted butter and salt. When the mixture is pressed between hands it should hold its shape.
• Pour into a parchment/butter paper-lined springform pan. Use a flat bottom cup or your hands to pat the crumbs down into the bottom and up the sides to make a compact crust.
• Bake for 8-10 minutes till the colour slightly changes to a darker shade. Remove from the oven and allow the crust to slightly cool as you prepare the filling.

The filling:

• Using a hand or stand mixer, beat the cream cheese and powdered sugar together on medium-high speed in a large bowl for 2 minutes or until the mixture is smooth and creamy.
• Add the heavy cream, curd, vanilla extract, and lemon juice then beat until fully combined.
• On medium speed, add sieved cornflour and the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing.

Assembly and water bath

• Wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust.
• Fill at least 1 inch of boiling water in your roasting pan for the water bath. Make sure not to splash water in the cake pan.
• Place it in the oven. Bake the cheesecake at 160℃/320℉ for 90 minutes or until the center is almost set. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
• Remove the cheesecake from the pan. Using a clean sharp knife, cut into slices for serving.
• Serve cheesecake with desired toppings.