Name: Sally's Lemon Curd Cheesecake
Ingredients: 1 teaspoon Light Olive Oil; 250g of Sweet Oat Biscuits; 100g Pure Butter; 2 x 250g Full fat Cream Cheese (we used Philadelphia); 2 tablespoons Icing Sugar; 1 Lemon for rind; 300g Fresh Double Cream; 2 tablespoon Tiptree Lemon Curd; Blueberries; Chocolate Easter eggs and mini eggs for Easter; 1 Lemon; 1 cup Granulated Sugar; 1 cup water

Sally's Lemon Curd Cheesecake

A delicious spring cheesecake using our Lemon Curd!

Ingredients

Cheesecake

1 teaspoon Light Olive Oil
250g of Sweet Oat Biscuits
100g Pure Butter
2 x 250g Full fat Cream Cheese (we used Philadelphia)
2 tablespoons Icing Sugar
1 Lemon for rind
300g Fresh Double Cream
2 tablespoon Tiptree Lemon Curd

Garnish

Blueberries
Chocolate Easter eggs and mini eggs for Easter

Crystallised Lemons

1 Lemon
1 cup Granulated Sugar
1 cup water

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Directions

Line the base of an 8” 22/24 cm loose bottom tin with greaseproof paper and lightly brush sides of tin.
Crush biscuits in a blender then put into bowl.
Melt butter and add to biscuits, mix thoroughly.
Spread biscuits over base of the tin and press down firmly, put in refrigerator for 1-2 hours.
Place cream cheese, icing sugar and finely grated rind of lemon into a bowl and whisk.
Add cream and continue whisking until very thick, stir in Lemon Curd.
Spoon cream mixture onto biscuit base and return to the refrigerator for at least 4 hours or overnight.
Garnish with blueberries and slices of crystallised lemon slices. Drizzle a little lemon syrup across the top of the cake. For an Easter dessert finish with chocolate eggs and a tiny chick.

Crystallised Lemons

Finely slice lemon and set aside.
Heat sugar and water in heavy pan and when simmering add lemon slices.
Slimmer gently for 30-40 minutes, remove with tongs and put lemon on kitchen paper to drain, then place on parchment paper and allow to set. Keep the syrup.