Lemon baked cheesecake

Lemon baked cheesecake
A really impressive dessert that's tangy, light and totally irresistable!

225g digestive biscuits

100g butter, melted

250g mascarpone

600g cream cheese

2 eggs, plus 2 yolks

Zest 3 lemons

Juice of 1 lemon

4 tbsp plain flour

175g caster sugar

½ a 284ml pot soured cream

3 tbsp lemon curd

Handful of raspberries, optional

Heat oven to 160°C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Add the biscuits and melted butter to a food processor, then mix until crumblike. Press into the tin and transfer to the fridge to chill. Mix all the other ingredients in a bowl and pour into the tin. Place in the oven to bake for 35-40 mins until the cheesecake wobbles all over.

Turn off the oven and leave the cake inside until cooled. Remove from the oven and use a knife to free the edges and then leave to completely cool. Carefully remove from the tin and top with soured cream. Swirl lemon curd over the top using a knife to mix create swirls in the top of the soured cream and decorate with raspberries if desired. 

Serves
8

Main ingredients
Fruit, Cheese

Recipe Type
Cakes & Baking, Dessert, Entertaining, Family Dinners, Cheesecake

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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