Ingredients (Makes 4 cheesecakes)
For the base

• 5 digestive biscuits (60g/21⁄2oz)
• 50g/2oz butter

For the lemony topping

• 4 tbsp Greek yoghurt
• 6 tbsp lemon curd
• 1 tsp lemon juice
• 125ml/41⁄2 fl oz double cream

To garnish

• Blueberries
• Icing sugar

Lightly oil the inside of 4 x 7cm/3in wide, 3cm/11⁄2 in deep, ring moulds and place them on a baking sheet lined with parchment.

Put the biscuits in a plastic bag, crush them using a rolling pin then tip them into a bowl.

Melt the butter and stir into the crumbs. Divide between the moulds and press firmly into the base. Chill while making the filling.

Put the yoghurt, lemon curd and lemon juice into a bowl and mix until smooth. Whip the cream until it makes floppy peaks. Mix 2 tbsp into the yoghurt mixture, then fold in the rest.

Spoon the lemon mixture on top of the chilled biscuit bases. Fill to the top and smooth off with a palette knife. Chill for at least 30 minutes until firm then garnish with blueberries and dust with icing sugar.