Two of life’s greatest pleasures are surely cake and cheese. We therefore owe a great debt to the person who brought these two pillars of edible royalty together. Our recipe today is sure to satisfy. It’s quick, easy and no cooking is required!

Ingredients – Serves 6 (using a 20cm lined loose-bottom tin)

Base

125g ginger nut biscuits (crushed in a plastic bag with a rolling pin) plus one extra biscuit

75g melted butter

1 lemon : rind and juice (half of the lemon rind goes into the base)

Filling

All the lemon juice and remaining half of the rind

3tbsp of lemon curd

250g Ricotta Cheese, ( you can use the much smoother texture Mascarpone but I recommend the slightly grainy texture of Ricotta)

1 small carton of vanilla yogurt

2-3 tbsp of sugar (depending on taste)

2tbsp coconut flour

Method

  1. Melt the butter and stir in the biscuit crumb and half of the lemon curd. Press this mixture in a lined loose bottomed tin. (I use reusable Teflon linings). Chill this in the fridge to set the base
  2. Spread the lemon curd over the base
  3. Add all the filling ingredients in a bowl (saving  some of the lemon rind for decoration). Mix together. The coconut flour acts as a thickening agent, so you may have use a bit less or a bit more. It’s thick enough when the mixture is stiff in the bowl
  4. Spread this mixture over the lemon curd. Leave to chill in the refrigerator for at least one hour
  5. Remove from the tin and serve. I like to decorate the cake with some lemon rind and the extra ginger biscuit crushed and sprinkled over the top!

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