No bake Lemon Cheesecake

This cheesecake takes about 10 mins to make, not including the time it needs to sit in the refrigerator.
I've kept the ingredients list to a minimum. It's inspired by a recipe Nigella has for a lemon cheesecake, I've just changed it up a bit.

As I mention in my facebook post https://www.facebook.com/Jillskitchen2012
I had a few disasters while making this. Not least of which was that my food processor broke! It goes to show just how important having the right tool for the job is!

I also was in such a hurry I didn't refrigerate the base and as you can see from the picture it's crumbling. But the taste is sensational so I'll let myself off this time!



Ingredients:
100g ginger nut biscuits
275g digestive biscuits
110g soft unsalted butter, melted
400g cream cheese or cream cheese light
300g lemon curd

Method:
Blitz the biscuits and butter together in a food processor until resembles a crumb mixture.
Turn out into a 10" deep sided flan tin.
Spread around tin with the back of a spoon, making sure to make nice and compact.
Refrigerate for 30 minutes.
Meanwhile, mix together the lemon curd and cream cheese until smooth.
After the 30 minutes, pour the lemon mixture onto the biscuit base.
Refrigerate again for 1 hour.

Serve with fresh whipped cream and fresh berries.

Enjoy!