Neven Maguire's Lemon Curd Cheesecake

INGREDIENTS

• 2 Packets Simply Better Normandy Butter Lemon, Chia & Poppy Seed Sablé Biscuits
• 100g Butter
• 2 Jars Simply Better Sicilian Lemon Curd
• 3 Cartons Simply Better Irish Cream Cheese
• 2 Carton Simply Better Authentic Greek Yoghurt (10% fat)
• 1 Pack Fresh Strawberries
• 1 Packet Simply Better French Macaron Assortment, thawed

METHOD

1. Put the biscuits in a food processor and blend to crumbs. Melt the butter and put in a bowl with the biscuit crumbs. Mix well and use to line the bottom of a parchment lined 9.5” spring form tin, pressing down well with the back of a spoon.
2. Take out three tablespoons of the lemon curd and reserve, then put the rest in a bowl with the cream cheese and yoghurt and mix with an electric whisk until smooth. Using a spatula, cover the base swirling around the top so it’s not too smooth. Add small drops of the reserved lemon curd and swirl into spirals with a toothpick. Chill for at least 2 hours or overnight is best.
3. Remove the cheesecake from the tin and using a palette knife, put on a cake stand, discarding the parchment. Decorate one side with the strawberries, cutting some of them in half and the strawberry, lemon & pistachio macarons to serve.