Baked citrus cheesecake

Prep: 10 mins
Cook: 40 mins
Baked citrus cheesecake
A simple and impressive dessert light enough to follow a family meal.

For the topping

225g digestive biscuits

100g butter, melted

250g mascarpone

600g soft cheese

2 eggs, plus 2 yolks

Zest 3 lemons, juice of 1

4 tbsp plain flour

175g caster sugar

140ml soured cream

3 tbsp lemon curd

Handful blackberries, to serve (optional)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line the bottom of a 23cm spring form tin with greaseproof paper and set aside.

Tip the biscuits and melted butter into a food processor, and blitz to 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 minutes until the cake has a universal wobble.

Turn off the oven and leave the cake inside until cool.

When it is completely cooled, remove from the tin and spread with soured cream.

Swirl lemon curd over the top serve with blackberries.

Serves
10

Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Dessert, Cheesecake

Level of Difficulty
Moderately Easy

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