Luscious Lemon Baked Cheesecake

A simple but very impressive pud, light enough to have a slice to finish a big meal

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  705

• Protein

  7g

• Carbs

  43g

• Fat

  57g

• Saturates

  34g

• Fibre

  0g

• Sugar

  25g

• Salt

  1.08g

Ingredients

• 225g digestive biscuits
• 100g butter, melted
• 250g tub mascarpone
• 600g soft cheese
• 2 eggs, 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 raspberries, to serve (optional)

Directions

1. 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.
2. 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.
3. 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.

Categories: Cakes & Baking