recipe
INGREDIENTS
Biscuits .... 225g
Butter (melted) .... 100g
Mascarpone .... 250g
Soft cheese .... 600g
Eggs .... 2
Yolks .... 2
Lemon zest.... 3
Lemon juice .... 1
Plain flour.... 4 tbsp
Caster sugar .... 175g
For the topping
Sour cream .... 284ml
Lemon curd .... 3 tbsp
Raspberries (optional) .... handful
DIRECTIONS
* 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 35-40 mins 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 and decorate with raspberries, if you like.
Courtesy: BBC Good Food magazine Recipe by: Barney Desmazery