The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

Ingredients

　　1/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled

　　1 quantity Ricotta Cheesecake base and filling, baked and chilled

　　Spread the lemon curd over the cheesecake to serve.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.