A simple but very impressive pud, light enough to have a slice to finish a big meal
Prep:10 mins
Cuts into 10 slices
225g digestive biscuits100g butter, melted250g tub mascarpone600g soft cheese2 eggs, plus 2 yolkszest 3 lemons, juice of 14 tbsp plain flour175g caster sugar
STEP 1Heat 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.STEP 2Whisk 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.STEP 3Turn 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.
