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INGREDIENTS:

175g/6oz oatmeal biscuits

50g/2oz Butter

1 dsp honey

Filling

500g/1 lb Cream cheese

200g(8oz) Ricotta cheese.

110g/4oz Caster sugar

Grated zest of 2 lemons

1/2 tsp natural vanilla extract

6 eggs – Well beaten

125ml/4oz Sour cream or natural yoghurt

Topping/ Lemon curd

4 egg yolks

3 lemons (rind & juice)

100gms (4oz) Caster sugar

75 gms (3oz) butter

1 dsp. Elderflower cordial

To Decorate – whipped cream or yoghurt

METHOD:

Preheat the oven to 180°C /gas mark 4. Line and lightly grease a 23cm/9in spring form tin.

Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the butter in a saucepan, add the biscuits & honey and stir until well mixed. Then press firmly into the base of the prepared tin.

Mix together the cream cheese, ricotta with the sugar, lemon zest and vanilla extract in a large bowl. Then add the eggs, a little at a time, mixing continuously. Finally stir in the sour cream or yoghurt and cream until smooth. Spread the topping over the base and bake for 1-1 ¼ hours, until just firm and lightly golden on top. Allow to cool.

To make the curd beat together the eggs, sugar, lemon rind & juice over a pan of warm water and whisk until the curd shows signs of thickening, remove from heat, add Elderflower and spoon over the cheesecake when cool.

Decorate with whipped cream or yoghurt swirled on top with toasted flake almonds. (optional)