Super Simple Lemon Curd Cheesecake

Serves: 6-8

Ingredients

375g digestive biscuits
75g softened unsalted butter
400g cream cheese, at room temperature
240g lemon curd, at room temperature

Method

1. Process the biscuits and the butter to a sandy rubble in a food processor, then press the mixture into the sides and bottom of the tart tin. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.

2. Clean the bowl of the food processor, then process the cream cheese and lemon curd and spread it into the bottom of the chilled tart tin, covering the base of the tart evenly. (Alternatively, just mix the cream cheese and lemon curd together by hand.)

3. Place the tart in the fridge for at least 4 hours, or preferably overnight. It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily.

(by Nigella Lawson)