Lubbly Jubbly Lemon Oven Cheesecake

Lubbly Jubbly Lemon Oven Cheesecake


Shopping List:

115 gr digestive biscuits
50 gr  melted butter
125 gr mascarpone
300 gr soft cheese
1 egg plus 1 yolk
zest of 1 big lemon and juice of half
2 tablespoons plain flour
85 gr caster sugar

Topping:

142  ml or a bit more soured cream
a handful of raspberries, but ofcourse that is optional


* Line the bottom of a 20 cm springform tin. Put the biscuits and the melted butter into a food processor and blitz. Or bash the biscuits fine with your rolling pin in a plastic bag, put them in a bowl and pour the melted butter over it. Stir until well combined. Press the mixture into the tin using the curved side of a metal spoon to form a cake base  and let it chill in the fridge.

* Preheat your oven to 180C.

* Whisk all your other ingredients in a large bowl until well combined and pour it in your prepared  tin.   Bake this in your preheated oven for about 35 minutes, or until the cheesecake has a nice wobble in the centre.

* Turn your oven off but leave the cake inside it until it is cool. When it is completely cooled you can remove the tin gently and place it on a nice serving plate. Cover the top with soured cream and swirl lemon curd over the top and decorate at will with raspberries.

This cake cuts into 5 slices, so if you have more guests you can easily double the quantities and use a 23 cm springform tin. Lubbly Jubbly.


                                                                "Enjoy"