Lemon ripple honey cheesecake

For the lemon curd, place the sugar, lemon zest and salt in a medium saucepan. Add the lemon juice and eggs, and whisk over medium heat. Add the butter and cook, whisking continuously, until the mixture thickens, about 6 minutes. Pour the curd through a sieve into a bowl and cover with wax paper. Set aside to cool.

Preheat the oven to 180°C. Grease a 19cm round springform cake tin and place on a baking tray.

For the crust, place the pistachio nuts, matzo meal, sugar and salt in a food processor. Pulse until the nuts are finely processed. Add the butter and process until combined. Press the mixture over the base and sides of the cake tin. Bake in the oven for 10 minutes. Turn the oven temperature down to 150°C.

For the filling, beat the cream cheese and sugar in a large bowl. Add the honey and vanilla, and beat until just combined. Add the eggs one at a time, beating well after each addition.

Pour half of the cream cheese mixture into the base of the cake tin. Drizzle with half of the lemon curd and spread out evenly. Pour the remaining cream cheese mixture over. Drizzle the top with the remaining lemon curd and swirl with a skewer to create a marble effect.

Bake for 1 hour or until just set in the centre. Switch the oven off. Leave the door ajar and allow the cheesecake to cool completely. Cover and refrigerate for a day before serving.