This cheesecake is packed full of tart, zesty flavours thanks to the incredible Sicilian lemon curd I've used. It can easily be made for a large gathering; in this case, instead of decorating while it's still whole, you can also add the berries to the slices after they have been plated for a pop of colour.
Ingredients
Serves 6–8
- 200g ginger biscuits
- 100g butter
- 325g jar Sicilian lemon curd
- 500g mascarpone cheese
- 2 x 500g cartons authentic Greek
- yogurt (10% fat)
- juice of 2 lemons
- icing sugar, to dust (optional)
Method
- Put the biscuits in a food processor and blend to crumbs.
- Melt the butter and put in a bowl with the biscuit crumbs.
- Mix well and use to line a springform tin, pressing down well with the back of a spoon.
- Take out 2 tablespoons of the lemon curd and reserve, then put the rest in a bowl.
- Add the mascarpone, yogurt and lemon juice, then whisk until smooth.
- Using a spatula, cover the biscuit base, swirling around the top so it's not too smooth.
- Add small bloops of the reserved lemon curd and swirl into spirals with a toothpick.
- Chill for at least 2 hours – overnight is perfect.
- Remove the cheesecake from the tin and, using a palette knife, put it on a cake stand.
- Give it a light dusting of icing sugar, if liked, just before bringing it to the table, and cut it into slices in front of your guests.
Chef Tip:
This can be made ahead and assembled last minute.
