Once you’ve made the simple cheesecake base, all you need to do is mix up the main filling ingredients, swirl through the sweet lemon curd, and leave to chill. Topping with fresh raspberries adds beautiful colour as well as a fruity flavour to this lemon cheesecake tart.
HOW TO MAKE A CHEESECAKE TART
- 150g butter
- 375g digestive biscuits
- 400g mascarpone
- 50g golden caster sugar
- 1tsp vanilla extract
- 500g lemon flavoured Greek-style yogurt
- 4tbsp lemon curd
- 250g raspberries
- icing sugar, to serve
Melt the butter in the microwave on medium for 1 minute, or melt in a pan. Put the biscuits into a food processor and whizz to make crumbs. Pour in the melted butter and whizz again to combine.
Add the buttery crumbs to a flan dish, and press over the base and sides with the back of a spoon until smooth, then leave to chill in the fridge.
Whisk together the mascarpone, sugar and vanilla until smooth and stir in the yogurt. Swirl through half the lemon curd. Spoon into the tart case and leave to chill for 20 minutes. Gently warm the remaining lemon curd and drizzle over the top. Chill for 20 minutes then scatter the raspberries over the top and dust with icing sugar to serve.