Ingredients
225g digestive biscuit
100g butter
Butter
, melted
250g bath mascarpone
600g tender cheese
2 eggs
Eggs
, plus 2 yolks
zest three lemons
Lemon
, juice of one
four tbsp plain flour
175g caster sugar
For the topping
½ a 284ml pot soured cream
3 tbsp lemon curd
handful raspberries
Raspberries
, to serve (optionally available)
Method
Heat oven to 180C/fan 160C/gasoline four. Line the lowest of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make first-class crumbs. Press into the tin and kick back.
Whisk all of the other ingredients in a big bowl till completely combined, pour into the tin, then bake for 35-forty mins till the cheesecake has a uniform wobble.
Turn off the oven and leave the cake inside till cool. When it is absolutely cooled, take away from the tin and pinnacle with soured cream. Swirl lemon curd over the pinnacle and decorate with raspberries, if you like.
225g digestive biscuit
100g butter
Butter
, melted
250g bath mascarpone
600g tender cheese
2 eggs
Eggs
, plus 2 yolks
zest three lemons
Lemon
, juice of one
four tbsp plain flour
175g caster sugar
For the topping
½ a 284ml pot soured cream
3 tbsp lemon curd
handful raspberries
Raspberries
, to serve (optionally available)
Method
Heat oven to 180C/fan 160C/gasoline four. Line the lowest of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make first-class crumbs. Press into the tin and kick back.
Whisk all of the other ingredients in a big bowl till completely combined, pour into the tin, then bake for 35-forty mins till the cheesecake has a uniform wobble.
Turn off the oven and leave the cake inside till cool. When it is absolutely cooled, take away from the tin and pinnacle with soured cream. Swirl lemon curd over the pinnacle and decorate with raspberries, if you like.