We actually made a blackberry cheesecake while we were in Moscow, but as the blackberry season is obviously finished in the UK, I thought I would give you the recipe for this lemon version instead. If you wish, you can reserve a little of the curd and biscuit mix to scatter on the cheesecake when you serve it.
6tbsp lemon curd
250g digestive biscuits or HobNobs
80g butter, melted
For the cheesecake
500g cream cheese such as mascarpone
300ml double cream
100g caster sugar
Zest of 1 lemon
1tsp vanilla essence
In a food processor, crush the biscuits to a coarse breadcrumb-like consistency. To do this by hand, put the biscuits in a plastic bag and smash with a rolling pin. Mix the biscuit crumbs with the melted butter.
Using a mixing machine or by hand, whip the double cream and sugar until fairly stiff. In a clean bowl, again by machine or hand, soften the cream cheese
then carefully fold in the whipped cream. If you're using softer mascarpone rather than Philadelphia, you may need about 50g less cream. Carefully fold in with the lemon zest and vanilla essence.
Have ready a 5-6cm deep dish, large enough to fit the mixture tightly. Spoon a third of the cheesecake mixture into the dish and stir in a third of the lemon curd to form a ripple effect and smoothe it over with the back of a spoon.
Scatter one-third of the biscuit mix on the cheesecake then repeat with the cheesecake mix and lemon curd until you have used up all of the mix.
Cover with clingfilm and leave to set in the fridge overnight.
To serve, dip a large serving spoon in hot water and scoop a spoonful out and place in the centre of serving dishes.