When life gives you lemons, which is very apt given how events this week are quickly unraveling, make lemon curd cheesecake. Top with strawberries and you’ve got a delicious distraction from the madness unfolding.
Not only does it taste heavenly, but it is also embrassingly easy to make and a great pudding to get mini cooks involved in too. Definitely one for the weekend.
2. Using a food mixer, I use a MagiMixer, mix 200g of digestive biscuits with 100g of unsalted butter and 4tsp. of ground ginger. You could get little ones to create a crumb mixture by placing the biscuits into a plastic bag and allow them to batter the biscuits with a rolling pin! You might also find this to be a good stress buster exercise.
3. Spoon the biscuit mixture into the cake tin and smooth out to create the base of the cheesecake, using the back of a spoon.
4. Again using your mixer blend 200g of full fat soft cheese and 300g (one jar roughly) of lemon curd together, until you have a smooth consistency. Spoon the cheese mixture on top of the biscuit base and even out again using the back of a spoon. Leave to chill in the fridge for at least four hours.
5. To serve top with strawberries and a dusting of icing sugar. It’s as easy as that!