Lemon baked cheesecake

Ingredients

  • 225g digestive biscuit
  • 100g butter, melted
  • 250g tub mascarpone
  • 600g soft cheese
  • 2 eggs, plus 2 yolks
  • 300g lemon curd
  • juice of 1 lemon
  • 4 tbsp plain flour
  • 175g caster sugar

For the topping

  • 3 tbsp lemon curd
  • handful raspberries, to serve (optional)

Method

  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 (though try adding 2 eggs 1 at a time then the 2 yokes) 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 swirls of lemon curd over the top and decorate with raspberries, if you like.

recipe originally from BBC Good Food

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