Baked citrus cheesecake
Prep:
10 mins
Cook:
40 mins
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
