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Spring Lemon and White Chocolate Slices

This classic cheesecake recipe from the Dairy Diary makes a fantastic project for Spring, and with its fresh, zingy flavours, it’s sure to go down a treat in the sunshine. An easy recipe to adapt and with no cooking involved, it’s a great one for kids to get involved in, too. Why not experiment with different flavoured biscuits or granola for the perfect base?

Cook’s tips: This is a soft-set cheesecake. If you prefer a firmer cheesecake, add an extra 50g of white chocolate. Sprinkle with crushed mini eggs, if you like.

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What you'll need

  • 50g desiccated coconut
  • 325g lemon curd
  • 300g cream cheese
  • 100g white cooking chocolate, melted
  • 75g butter, melted
  • 200g plain shortbread biscuits

How to make

  1. Line a 20cm (8in) square tin with baking paper. Break biscuits into the bowl of a food processor, add coconut and butter and whizz until crumbs stick together. Press mixture into the base of the tin. Chill for 10-15 minutes until firm.
  2. Meanwhile, make the topping. Set aside 4 tablespoons of lemon curd. Put cheese, remaining curd and chocolate in a clean food processor and whizz until smooth. Spread topping over the biscuit base. Dot reserved curd over top and swirl with a skewer to create a marbled effect. Chill overnight to set.
  3. Cut into 12 fingers to serve. It will keep for up to 4 days in the fridge.

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