About this recipe:These delicious, zesty little lemon curd cheesecakes on a crumbly shortbread base make a simple but attractive no-cook dessert. Topped with strawberries, they look almost too good to eat. Delicious!
8 good-quality round butter shortbread biscuits
grated zest and juice of 1 small lemon
3 tablespoons lemon curd
250g low-fat cream cheese, chilled
4 teaspoons icing sugar
8 strawberries, hulled and sliced
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Method Prep:20min › Ready in:20min
Prepare the bases: Put the shortbread biscuits on a board. Brush the tops generously with some of the lemon juice, then spread them with about half the lemon curd, keeping it in the centre of the biscuits.
Mix the cheese topping: Stir the remaining lemon juice and the zest into the cream cheese together with the icing sugar. Divide the cheese mixture among the biscuits, piling it on with a teaspoon.
Add the topping: Spread the remaining lemon curd over the tops of the cheesecakes – there should be just enough to cover the centres thinly. Top each cheesecake with a sliced strawberry.
*For cream cheese, use mascarpone, curd cheese or quark. *Try different biscuit bases, such as chocolate chip shortbread or cookies, or crunchy oat biscuits.
Black forest cheesecakes: Cut a bought plain chocolate cake into slices about 1 to 2cm thick and stamp out eight circles using a 5 to 7.5cm cutter. Moisten with a little kirsch and top with a little black cherry conserve. Make the cheesecake mixture as step 2, using 1 tablespoon lemon juice and the zest. Spread over the cake circles and top with more conserve. Decorate with bought chocolate shapes and serve with single cream to pour over.