Preheat the oven to 200°C/400°F/Gas Mark 6.

Line the base of a 20 cm spring form cake tin with parchment paper.

Brush the sides with a little melted butter to grease.

To make the cheesecake base, mix the melted butter with the crushed biscuits and granulated sugar, stirring well to ensure the crumb is moistened by the butter.

Press the mixture into the bottom of the cake tin.

Using a food mixer with a paddle attachment, beat the soft (cream) cheese until smooth and creamy.

Gradually add the caster sugar.

Fold in the flour, vanilla extract, lemon zest and juice.

Be sure to scrape down the sides of the bowl to incorporate all the ingredients. You want a smooth, glossy mixture.

Beat in the eggs, one at a time, followed by the egg yolk. Continue to scrape down the sides of the bowl between each addition.

Whisk in the yogurt. Be careful not to over blend. The mixture should be light and airy.

Pour the mixture over the crust in the tin, level the surface and place the tin on a baking tray.

Use a teaspoon to drop small blobs of lemon curd over top of the cheesecake mixture in a circular fashion.

Carefully draw a knife through the cheesecake mixture in a swivel formation to make lemon curd swirls.

Bake for 10 minutes.

Reduce the oven temperature to 110°C/225°F/Gas Mark 2 and bake for a further 25 minutes.

When the cheesecake has just a slight wobble in the middle (I had to bake it a bit longer) turn off the oven and leave the cheesecake inside for 2 hours to cool down.

After the 2 hours cooling, place the cheesecake in a refrigerator to chill overnight.

Do not remove from the pan until just before serving.

Serve with cream, whipped cream or ice cream - and I think some raspberries would make a lovely addition as well!