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Luscious Lemon Baked Cheesecake

A recent invitation to a pot luck at the beach called for something special but not difficult to either make or serve. This cheesecake was the perfect answer. It is über lemony thanks to the zest of 3 lemons and super creamy thanks to the addition of mascarpone cheese — simply yummy!!! To make this tasty dessert into an orange or lime-flavored cake, simply swap out the zest and juice of lemon for that of your chosen citrus fruit.

Luscious Lemon Baked Cheesecake

9 oz. digestive biscuits (19), or use graham crackers
4 oz. butter, melted (4 tbs.)
1 cup mascarpone cheese
1 lb. 5 oz. cream cheese, softened
2 eggs, plus 2 egg yolks
zest of 3 lemons, juice of 1
4 tbs. all-purpose flour
½ cup sour cream
3 tbs. lemon curd
raspberries, to serve

Heat the oven to 350°F. Grease a 9″ round spring-form pan, then line the bottom with baking parchment.

Tip the biscuits and melted butter into a food processor and blitz until crumbly. Press evenly into the bottom of the pan and chill.

Whisk together the cheeses, eggs, egg yolks, zest, juice, and flour until well combined and smooth. Pour into the pan and bake for 35-40 minutes, until the cheesecake has a uniform wobble.

Turn off the oven and leave the cake inside to cool completely. Remove from the pan and peel off the parchment paper. Spread the sour cream over the top, swirl in the lemon curd, and top with the raspberries.

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