Lemon curd yogurt cheesecake bars
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 16 bars
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!
For the base
- 250 g digestive biscuits
- 100 g butter melted
For the cheesecake filling
- 150 g Onken Extra Creamy Yogurt
- 720 g cream cheese
- 1 tsp vanilla
- 100 g icing sugar
For the lemon curd (or a store bought jar)
- 4 unwaxed lemons (or 2 large) rind and juice
- 200 g caster sugar
- 100 g butter
- 3 medium eggs
- 1 egg yolk
To make the base
Smash the digestive biscuits to a fine crumb.
Tip them into your square, loose-bottomed, 25cm/10 inch straight-sided tin.
Add the melted butter and mix until combined.
Press down firmly to create an even base, then place in the fridge to chill.
To make the filling
In a bowl, whisk the cream cheese, yogurt and vanilla until thick.
Add the sugar and whisk again.
Tip the filling into the tin. Level off and return the tin to the fridge.
To make the lemon curd (If you’re using a jar of curd, skip to 'To bring together')
Place 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.
Add the room temperature eggs and whisk until fully combined.
Continue 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.
Leave to cool completely. It will thicken further.
Calories: 417kcal | Carbohydrates: 35g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 326mg | Potassium: 131mg | Fiber: 1g | Sugar: 25g | Vitamin A: 985IU | Vitamin C: 14.3mg | Calcium: 76mg | Iron: 1.1mg