Quick Lemon and Raspberry Cheesecake
50g melted butter
8 digestive biscuits
4 heaped tsps lemon curd
1 punnet raspberries
250g mascarpone cheese or creme fraiche
1 tsp vanilla essence
1 tsp icing sugar
dark chocolate for grating
Freeze four glass tumblers. Wrap the hazelnuts and biscuits in a teatowel and bash with a rolling pin until crushed. Tip into the melted butter and mix well. Mix in the finely grated lemon zest. Spoon into the four tumblers, press gently and put into the fridge.
Spoon the cream cheese into a bowl with the vanilla extract and a splash of milk. Stir well,then add the icing sugar and another splash of milk until silky smooth.
Take the tumblers out of the fridge. Put 1 heaped tsp of lemon curd into each tumbler and top with a few raspberries. Divide between the tumblers, scrape over a few gratings of dark chocolate and serve!
Pairs Well With
A fast, delicious pud!