Deliciously zingy, enjoy as a dessert or an afternoon tea treat!
Ingredients (serves 8 /12)
450g cream cheese
175g caster sugar
1 vanilla pod
150g mascarpone
2 eggs and 1 yolk
50g Clandeboye Natural yoghurt
Biscuit base
150g plain flour
150g caster sugar
150g pecan nuts
150g butter diced
1 egg yolk
Lemon curd
150ml lemon juice
120g caster sugar
1 tablespoon of lemon zest
4 eggs
175g butter
Method
For the Biscuit Base
1. Sift all dry ingredients into mixer bowl and diced butter
2. Mix at low speed until you reach fine breadcrumb stage
3. Add egg and mix until firm dough
4. Rest in fridge for 30 minutes
5. Now roll and cut into 4cm rounds with cutter or place in a cake tin
6. Bake in oven for 10-12 minutes at 180
For the Cheesecake
1. Put the cream cheese -sugar and vanilla in bowl
2. Beat mixture until smooth
3. Add mascarpone, yoghurt and beat again
4. Finally add in beaten egg
5. Now put biscuit on the bottom of deep cutters and top with cheese mix
6. Place on a baking sheet and cook 120c for 15 mins until set
7. Leave to cool
For the Curd
1. Put everything in pot except butter
2. Place a bain marie/simmer pot of warm water
3. Stirring until mix is thick and coats back of a spoon
4. Remove from heat and whisk in butter
5. Strain and chill
Serve on plate with fresh fruit and lemon curd