Lemon Cheesecake

1. 1
   Preheat oven to 180°C (160°C fan).
2. 2
   Line a 23cm springform tin with greaseproof paper.
3. 3
   Blitz biscuits and mix with melted butter.
4. 4
   Press into the base and chill.
5. 5
   Whisk mascarpone, soft cheese, eggs, yolks, lemon zest and juice.
6. 6
   Add flour and sugar and mix until smooth.
7. 7
   Pour into the tin.
8. 8
   Bake for 35–40 minutes until slightly wobbly in the centre.
9. 9
   Turn off oven and leave inside to cool completely.
10. 10
    Remove from tin and spread over soured cream.
11. 11
    Swirl lemon curd on top.
12. 12
    Decorate with raspberries if using.

Cooling in the oven prevents cracks and keeps the texture creamy.

Don’t overbake — centre should still wobble

Use room temperature ingredients

Chill before serving for best texture