[There is supposed to be a photo here, but once I’d seen it I couldn’t inflict it on your poor eyes. It was an awful abomination unto lenses. It did however taste great.]

The lovely people at Frank PR sent me some Onken Sicilian Lemon Yoghurt to try. Trying it neat it’s has a wicked tang, properly lemony. Really nice texture too that coats the tongue. But I couldn’t leave it at that, I thought it would taste perfect in a cheesecake. The version I’ve made has a jelly topping which is completely optional but just gives it one more tart edge. Zestilicious!

Lemon yoghurt cheesecake (makes about 8 servings):

200g shortbread biscuits

25g butter

1 450g pot Onken Sicilian Lemon yoghurt

300g cream cheese

1 tablespoon icing sugar

Juice of 2 lemons

1 gelatine leaf

50g caster sugar

1. Bash the shortbread to dust and melt the butter. Combine to form a sticky paste and put it in the bottom of a pie dish. Bung in the fridge while you carry on.
2. Combine the icing sugar and cream cheese and beat in the yoghurt until smooth. Put this on top of the biscuit base and return to the fridge.
3. Snip the gelatine into bits and soak in the lemon juice on a heatproof bowl. After 10 minutes add the sugar and a splash of water, and sit on top of a saucepan of simmering water. Stir continuously until all the gelatine has dissolved, then pour on to the yoghurt base.
4. Pop in the freezer for an hour, then transfer to the fridge for another hour or overnight if you can. Serve once the jelly has set.