Luscious Lemon-baked Cheesecake
Over a year ago
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Ingredients
- 225g/8oz digestive biscuits
- 100g/4oz butter. melted
- 250g tub mascarpone
- 600g/1lb 5oz soft cheese
- 2 eggs. plus 2 yolks
- Zest of three lemons. juice of one
- 4 tbsp plain flour
- 175g/6oz caster sugar
- ½ 284ml pot soured cream
- 3 tbsp lemon curd
- Handful raspberries. to serve
Accompaniment
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Description
To turn this gorgeous dessert into an equally tasty orange or lime-flavoured cheesecake, simply swap the lemon zest and juice to that of your chosen citrus fruit
Method
-
1
Heat oven to 180c/fan 160c/gas 4. Line the bottom of a 23cm
springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35 to 40 minutes until the cheesecake has a uniform wobble.
Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top, then decorate with raspberries, if you like.
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