"Lemon Cheesecake"

Why the quotation marks? Because this lemon "cheesecake" doesn't actually have cheese in it.

I love lemon cheesecake. It's my favourite dessert, and sorry chocolate lovers, but lemon tart / cheesecake / drizzle cake over chocolate anytime, hands down.

It also happens that one finds every possible way one can when exam times roll round. In my case, I've taken to Instagram and taking pictures of everything I eat and plan excessively for each meal.

I was craving clotted cream, so that's precisely what I got among my happy alone-shopping time at Fortnum and Masons, along with a whole lot of biscuits / shortbread...did manage to stop myself from getting even more tea when I have about 10 different teas at home despite the fact that I'm leaving London in a month. I don't think I'd be able to finish them unless I drank about five cups of tea a day (I am amounting to that number soon).

Oh I do love this place. And yes I do realise I've gone off a tangent on this cheeseless cheesecake.

I was inspired by Yeo Valley's Lemon Curd Yoghurt and Gu's Lemon Cheesecake Puds, and the clotted cream I bought today (see? All the rant above was relevant after all.) Most my aim of cooking is that it has to be FAST and non-messy. And finding digestives, butter, lemon curd and yoghurt at home, I managed to recreate one of my favourite desserts - in a matter of 7-9 minutes.



"Lemon Cheesecake"
(serves one)
Ingredients:
2 digestives
1 - 2 tsp melted butter (preferably unsalted)
1 tbsp clotted cream
4 tbsp Yeo Valley Lemon Curd Yoghurt
1 - 2 tsp lemon curd
mini lemon slices to garnish

Preparation:
1.    Crush the digestives into crumbs in a ramekin. Mix the butter with the crumbs and press into the bottom to form a base. Shove it in the freezer.
2.    Meanwhile, mix the clotted cream and yoghurt in a small bowl until it is well incorporated.
3.    Take the ramekin out of the freezer (it should have only been in there for 1-2 minutes) and spread the lemon curd evenly over the base. Then pour the yoghurt mixture over and garnish with mini lemon slices.

You can put it in the fridge for a bit longer if you want it to be more cold, but mine was fine!