Lemon Curd Cheesecake

Refreshing no bake cheesecake. Quick and easy to make and perfect for making in advance.

1. 1

   Melt the butter and brush a little over the base and insides of a 23 cm round loose-bottomed cake tin, then line the base with baking paper, and brush with this with a little melted butter also.
   Blitz the biscuits in a food processor or put them in a bag and bash them really well with a rolling pin. Add the biscuit crumbs to the remaining melted butter, mix well together and then press into the base of the tin. Chill in the fridge while you make the filling.
   Put the mascarpone, lemon curd, and lemon juice (and finely grated zest if you want to) in a bowl and beat until smooth (either in a mixer with the paddle attachment or by hand with a spoon or spatula).
   Spoon the filling over the base and smooth the top. Chill in the fridge for at least 4 hours, or overnight, before serving.
   Serve on its own, with fresh fruit or fruit coulis, or with an extra dollop of lemon curd.