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Lemon curd yogurt cheesecake bars recipe
A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness.
Prep time: 30 minutesCook time: 10 minutesServes: 16 bars
IngredientsFor the base250g digestive biscuits100g butter melted
For the cheesecake filling150g Onken Extra Creamy Yogurt720g cream cheese1 tsp vanilla100g icing sugar
For the lemon curd (or a store bought jar)4 unwaxed lemons (or 2 large) rind and juice200g caster sugar100g butter3 medium eggs1 egg yolk
MethodTo make the base1. Smash the digestive biscuits to a fine crumb.2. Tip them into your square, loose-bottomed, 25cm/10 inch straight-sided tin.3. Add the melted butter and mix until combined.4. Press down firmly to create an even base, then place in the fridge to chill.
To make the filling1. In a bowl, whisk the cream cheese, yogurt and vanilla until thick.2. Add the sugar and whisk again.3. Tip the filling into the tin. 4. Level off and return the tin to the fridge.
To make the lemon curd (if you're using a jar of curd, skip to 'to bring together')1. Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.2. Add the room temperature eggs and whisk until fully combined.3. Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.4. Leave to cool completely. It will thicken further.
To bring together1. Spoon the curd into the tin, level off and return to the fridge to firm up overnight.2. Cut into bars to serve.
Recipe and image courtesy of Emily Leary – A Mummy Too