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Method:
Makes 6-8 individual cheesecakes or one large one
Preheat the oven to 180C/ 350F/ Gas Mark 4. Crush the Ginger Shortbreads into crumbs and mix in the melted butter and salt. Press the biscuit base into a fairy cake tin (ideally with a removable base) or paper cases. Bake in the oven for 8-10 minutes, allow to cool.
Meanwhile beat the cream cheese until smooth, for about 1 minute. Add the sugar, egg, yoghurt, lemon juice, zest and vanilla then beat again until well combined. Next top each base as evenly as possible and bake for 15 - 20 minutes until the centre stops wobbling. Once they have cooled pop them out of the moulds and place in the fridge to chill properly.
When you're ready to serve, whip the double cream with the sugar until peaks form. Top each Cheesecake with a spoonful of Lemon Curd and then a swirl of whipped cream.
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