Lemon Curd Cheesecakes Recipe

Ingredients

FOR THE BASE:
50g salted butter
100g digestive biscuits
FOR THE CHEESECAKE MIX:
160g labneh
250g double cream
100g lemon curd
75g icing sugar
1 lemon
FOR THE TOPPING:
6 tsp lemon curd
Raspberries (optional)
Icing sugar (optional)

Prep: 15 mins + chilling | Cook: 5 mins

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Method

1. Melt the butter in a small pan or in the microwave. Pop the biscuits in a bowl and bash them with the end of a rolling pin till you have fine crumbs. Pour in the melted butter and mix till combined. Alternatively, blitz the biscuits in a food processor then pour in the melted butter and pulse to mix. Divide the biscuit mix between 6 small glasses or ramekins. Press down with the end of a rolling pin.

2. Tip the labneh into a mixing bowl and stir briefly to loosen it. Add the double cream, lemon curd and icing sugar. Finely grate in the zest from the lemon and squeeze in the juice from half.

3. Whisk the mix till it's thick and stands in soft peaks when you lift the whisk out of the bowl. Take care not to over mix it. An electric whisk or beaters will speed this up.

4. Divide the cheesecake mix between the 6 biscuit-lined glasses. Smooth the tops. Pop the cheesecakes into the fridge for 2 hrs or overnight to set.

5. When you're ready to serve the cheesecakes, remove them from the fridge. Spoon 1 tsp of lemon curd onto each one. Scatter over a few raspberries and dust over a little icing sugar, if you like, and serve.