Decadent Lemon Baked Cheesecake

Step 1:
Preheat your oven to 180°C (fan 160°C/gas mark 4). Prepare a 23cm springform tin by lining the bottom with greaseproof paper to prevent sticking. In a food processor, combine the 225g digestive biscuits and 100g melted butter. Blitz the mixture until it resembles fine crumbs, ensuring there are no large chunks. Once blended, transfer the crumb mixture to the prepared tin, pressing it firmly into the base with the back of a spoon or your fingers to create an even layer. Place the tin in the refrigerator to chill while you prepare the filling.

Step 2:
In a large mixing bowl, add the following ingredients: 250g mascarpone, 600g soft cheese, 2 whole eggs, 2 egg yolks, zest of 3 lemons, juice of 1 lemon, 4 tbsp plain flour, and 175g caster sugar. Using an electric mixer or a whisk, beat the mixture until it’s completely smooth and well combined. It’s important to incorporate the ingredients thoroughly to avoid lumps. Once combined, carefully pour the cheesecake filling over the chilled biscuit crust in the springform tin. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, until the edges are set but the center still has a slight wobble. This indicates it’s perfectly baked.

Step 3:
After the baking time, turn off the oven but leave the cheesecake inside with the door slightly ajar. This gradual cooling helps prevent cracks. Allow it to cool in the oven for about 1-2 hours or until it reaches room temperature. Once cooled, carefully remove the cheesecake from the springform tin. To add the topping, spread ½ pot (284ml) soured cream evenly over the surface. Then, gently swirl in 3 tbsp lemon curd for a delightful citrus contrast. If you like, garnish with a handful of fresh raspberries for added color and a burst of flavor. Chill the cheesecake in the refrigerator for at least an hour before serving. Enjoy your luscious lemon baked cheesecake!