This is an easy way to make baked cheesecake. You can replace or even leave out the lemon and add some other flavoring you would prefer. It makes a nice accompaniment to afternoon tea or as a summer light evening dessert.
Servings: 8
Ingredients
- 150g digestive biscuits
- 75g ginger biscuits
- 100g butter, melted
- 250g tub mascarpone
- 600g soft cheese
- 2 egg, plus 2 yolks
- zest 3 lemons, juice of 1
- 4 tbsp plain flour
- 175g caster sugar
For the topping
- ½ a 284ml pot soured cream
- 3 tbsp lemon curd
- handful strawberries, to serve (optional)
Method
- Heat oven to 180oC/gas 4. Line the bottom of a 23cm springform tin with baking paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill. Make sure you use the springform tin otherwise you will find it difficult to take the cheesecake out in one piece when made.
- Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 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, lemon curd and decorate with strawberries, if you like.