Orange and Lemon Curd Cheesecakes

cook 30 mins
  • 150 g (5 oz) digestive biscuits, crushed
  • 50 g (2 oz) butter, melted and cooled
  • 8 scant tablespoons orange curd
  • 3 tablespoons lemon curd
  • 250 g (8 oz) mascarpone or cream cheese
  • 4 tablespoons double cream
  • 2 tablespoons icing sugar, sifted
  • orange and lemon jelly slices or mixed fresh berries, to decorate
  • Put the biscuit crumbs and butter into a bowl and mix until the texture seems damp. Spoon into 4 individual serving glasses and press down with the back of the spoon. Place 1 scant tablespoon orange curd on each biscuit base.
  • Place the lemon curd in a bowl with the mascarpone, double cream and icing sugar and beat until smooth and thick. Spoon half the mixture into the glasses. Top with another scant tablespoon of orange curd followed by the remaining mascarpone. Chill for 15–20 minutes, then decorate with the jelly slices or mixed berries, as preferred.
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