Lemon Cheesecake

This unbelievably smooth cheesecake bursts with zesty flavour & tastes great with blueberries on top.

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


  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. Chill in the fridge while you are preparing the filling.
  4. Put the yoghurt, lemon curd and lemon juice into a large bowl and mix until smooth.
  5. 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.
  6. 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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