Serves 10
8oz digestive biscuits
4oz butter, melted
250g tub mascarpone
1lb 5oz full fat soft cheese
2 eggs, plus 2 yolks
zest 3 lemons, juice of 1
4 tbsp plain flour
6oz caster sugar
Topping
1/2 a 284ml pot soured cream
3 tbsp lemon curd
handful raspberries, to serve
Heat oven to 180, 160 fan, gas mark 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 fine crumbs. Press into the tin; chill. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
Turn off oven and leave the cake inside until cool. When it is completely cooled, remove from tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries.
8oz digestive biscuits
4oz butter, melted
250g tub mascarpone
1lb 5oz full fat soft cheese
2 eggs, plus 2 yolks
zest 3 lemons, juice of 1
4 tbsp plain flour
6oz caster sugar
Topping
1/2 a 284ml pot soured cream
3 tbsp lemon curd
handful raspberries, to serve
Heat oven to 180, 160 fan, gas mark 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 fine crumbs. Press into the tin; chill. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
Turn off oven and leave the cake inside until cool. When it is completely cooled, remove from tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries.
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