Lemon Cheesecake

Ingredients

4 tbs Greek yoghurt
6 tbs lemon curd
1 tsp lemon juice
125ml/4 1/2 fl oz/ double cream

5 Digestive biscuits (70g) 
50g (1 2/3 oz) butter

Blueberries
4 mint sprigs, to serve (optional)
Icing sugar (optional)

Methods

Put the biscuits in a plastic bag and crush them using a rolling pin.

Melt the butter in a small saucepan and stir into the crumbs. 

Divide the crumbs between 4 small ring moulds approx 7 cm (2.8in) wide.  Use clean fingers to press firmly into the base.

Chill in the fridge while you are preparing the filling.

Put the yoghurt, lemon curd and lemon juice into a large bowl and mix until smooth.

In a smaller bowl, whip the cream until it makes slightly floppy peaks. Mix 2 tablespoons of the whipped cream into the lemon yoghurt mixture, then fold in the remaining whipped cream.

Spoon the lemon mixture carefully on top of the chilled biscuit base. Fill to the top and smooth off with a palette knife.Chilled in the fridge for at least 30 minutes. Garnish with blueberries , maybe some mint sprigs and a dusting of icing sugar.

Information

Use lime or orange curd instead of lemon curd
Makes 4 small portions – it is quite rich but double the quantities if you want more