- 225g digestive biscuit
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g tub mascarpone
- 600g soft cheese
- 2 eggs, plus 2 yolks
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- zest 3 lemons, juice of 1
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 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)
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
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.
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.
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.