Lemon Curd Yogurt Cheesecake Bars Recipe

A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!

📝 Ingredients

• 250 g digestive biscuits (graham crackers)
• 100 g salted butter (melted)
• 70 g thick set yogurt
• 800 g full fat cream cheese
• 1 tsp vanilla extract
• 100 g icing sugar (powdered sugar)
• 4 unwaxed lemons ((or 2 large) rind and juice)
• 200 g white caster sugar (superfine sugar)
• 100 g salted butter
• 3 medium free range eggs
• 1 medium free range egg yolks

👨‍🍳 Instructions

1. 1--- To make the base ---
2. 2Smash the digestive biscuits to a fine crumb.
3. 3Tip them into your square, loose-bottomed, 25cm/10 inch straight-sided tin.
4. 4Add the melted butter and mix until combined.
5. 5Press down firmly to create an even base, then place in the fridge to chill.
6. 6--- To make the filling ---
7. 7In a bowl, whisk the cream cheese, yogurt and vanilla until thick.
8. 8Add the sugar and whisk again.
9. 9Tip the filling into the tin. Level off and return the tin to the fridge.
10. 10--- To make the lemon curd (If you’re using a jar of curd, skip to 'To bring together') ---
11. 11Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.
12. 12Add the room temperature eggs and whisk until fully combined.
13. 13Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
14. 14Leave to cool completely. It will thicken further.
15. 15--- To bring together ---
16. 16Spoon the curd into the tin, level off and return to the fridge to firm up overnight.
17. 17Cut into bars to serve.