Blueberry Curd and Yogurt Cheesecake

Yogurt adds a lovely tang to this fresh, soft-set, no-bake cheesecake.

Hands-on time 45min, plus cooling and (overnight) chilling. Cooking time

about 20min. Serves 10  75g butter, melted, plus extra to grease  250g Oreo biscuits

 350g full-fat cream cheese  300ml double cream

 150g natural yogurt

 125g icing sugar, sifted, plus extra to dust  Finely grated zest 1 lemon FOR THE BLUEBERRY CURD  100g blueberries, plus extra to decorate, optional  Finely grated zest 2 lemons, plus juice 1/2 lemon, keep separate

 40g butter, chopped  60g caster sugar  1 medium egg

First, make the curd. In a small pan over medium heat, cook the blueberries, lemon zest and 1tbsp water, stirring occasionally, until the berries burst. Push through a fine sieve into a large heatproof bowl, working the pulp well. Mix in the lemon juice, butter, sugar and egg until well combined.

2 Place the bowl over a pan of barely simmering water; whisk until the mixture resembles thick double cream (this may take a while). Scrape into a separate bowl, lay clingfilm or baking parchment on the surface; leave to cool completely.

3 Lightly grease a 20.5cm round, deep tin and line base and sides with baking parchment. Whizz the Oreo biscuits in a food processor until finely crushed (alternatively, bash them in a food bag with a rolling pin). Pulse/mix in the melted butter until combined. Empty into lined tin and press to level with the back of a spoon. Chill until needed.

4 In a large bowl using a handheld electric whisk, beat the cream cheese, cream, yogurt, icing sugar and lemon zest until stiff. Spoon 1/2 the mixture into the tin and smooth to level. Dollop over 1/2 the curd and swirl to marble using a cocktail stick or cutlery knife (being careful not to pick up the base). Repeat with the remaining cheesecake mixture and curd. Chill for 6hr, or ideally overnight, to set.

5 Transfer cheesecake to a cake stand or plate. Decorate with blueberries, if you like, and dust with icing sugar. Serve in slices.

PER SERVING 532cals, 5g protein, 39g fat (24g saturates), 39g carbs (31g total sugars), 1g fibre

GET AHEAD Prepare to end of step 4 up to 2 days ahead. Keep chilled. Complete recipe to serve.