By Helen Cross

If you're looking for a super quick pudding idea, my lemon curd cheesecake will get you out of any fix, especially if you're pressed for time. Top with strawberries and you have a delicious ending to any meal.

Not only does it taste heavenly, but it is also embrassingly easy to make and a great pudding to get mini cooks involved in too. Definitely one for the weekend.

1. Begin by greasing an 8 inch round loose based cake tin with butter.

2. Using a food mixer, I use a MagiMixer, mix 200g of digestive biscuits with 100g of unsalted butter and 4tsp. of ground ginger. You could get little ones to create the crumb mixture by placing the biscuits into a plastic bag and allow them to bash the biscuits with a rolling pin and then let them mix the biscuit crumbs in with the butter melted and the ground ginger if not using a mixer.

3. Spoon the biscuit mixture into the cake tin and pack it down to create the base of the cheesecake.

4. Again using your mixer or elbow grease mix 200g of full fat soft cheese and 300g (one jar roughly) of lemon curd together, until you have a smooth consistency. Spoon the cheese mixture on top of the biscuit base and even out using the back of a spoon. Leave to chill in the fridge for at least four hours or over night.

5. To serve top with strawberries and a dusting of icing sugar. It’s as easy as that.

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