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Place 4 tumblers for these cheesecakes into the freezer.
Put the butter into a medium frying pan on a high heat. Wrap the
hazelnuts and biscuits in a clean tea towel and quickly bash with a
rolling pin.
Turn the heat off under the melted butter, tip in the bashed nuts
and biscuits and stir. Finely grate in the lemon zest and mix well.
Take the tumblers out of the freezer and divide the mixture
between them, gently patting it down until firm.
Put 1 heaped teaspoon of lemon curd into each tumbler and top
with a few raspberries.
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Spoon the cream cheese, marscapone or crème fraiche into a bowl
and add the vanilla paste or extract and a splash of milk. Stir, then
ass the icing sugar and another splash of milk and mix really well
until it looks soft and silky smooth. Divide between the tumblers,
scrape over a few gratings of dark chocolate and set aside until you
are ready to serve.
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