Luscious Lemon Baked Cheesecake
- 8 ounces graham crackers
- 4 ounces butter, melted
- 8 ounces mascarpone
- 1 13 lbs soft cheese
- 2 eggs, plus 2 yolks
- 3 lemons, zest, juice of 1
- 4 tablespoons all-purpose flour
- 6 ounces superfine sugar
- 23 cup sour cream
- 3 tablespoons lemon curd
- 10 raspberries, to serve (optional)
- Heat oven to 350F Line the bottom of a 9in springform tin with greaseproof paper.
- Tip the crackers 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 slight 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.
crackers, butter, mascarpone, cheese, eggs, lemons, allpurpose, sugar, sour cream, lemon curd, raspberries
Taken from www.food.com/recipe/luscious-lemon-baked-cheesecake-357018 (may not work)