• 4 tbsp Greek yoghurt
  • 6 tbsp lemon curd
  • 1 tsp lemon juice
  • 125ml double cream
  • 5 Digestive biscuits (70g)
  • 50g butter
  • Blueberries
  • 4 mint sprigs, to serve (optional)
  • Icing sugar (optional)

Conversion chart


  1. Put the biscuits in a plastic bag and crush them using a rolling pin.
  2. Melt the butter in a small saucepan and stir into the crumbs.
  3. Divide the crumbs between 4 small ring moulds approx 7 cm (2.8in) wide.  Use clean fingers to press firmly into the base.
  4. Chill in the fridge while you are preparing the filling.
  5. Put the yoghurt, lemon curd and lemon juice into a large bowl and mix until smooth.
  6. 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.
  7. Spoon the lemon mixture carefully on top of the chilled biscuit base. Fill to the top and smooth off with a palette knife. Chill in the fridge for at least 30 minutes. Garnish with blueberries, maybe some mint sprigs, and a dusting of icing sugar.


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  • I haven’t tried my Lemon Cheesecakes yet (they are in the fridge at the moment), and they look nice. I loved making them and I can’t wait until I can put the things on top. I love Annabel and my middle name is Annabelle too! That’s so funny.
    I love cooking, I haven’t done it for quite a while, and I was given this cooking set by my cousins for Christmas.
    Love Jessie (Age 5).

    I am really thrilled that the recipe was online because between buying the ingredients and starting to cook we have mislaid the recipe book.
    Love Giles (Jessie’s Dad)

    09 Jan 2010

  • I bought the Mummy & Me CookBook from one of the book store here in Singapore and straight away loving it. The directions are clear, they are simple to make (even kids can do it!), on top of all the recipes are delicious!

    I have been making the Lemon Cheesecake for a few times now. But since it’s difficult to find lemon curd in Supermarket, I have made it myself based on the recipe from Oprah’s website.

    15 Oct 2008

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