Lemon cheesecake

110g digestive biscuits
50g butter
25g light brown soft sugar
350g mascarpone
75g caster sugar
1 lemon, zested
2-3 lemons, juiced (about 90ml)

STEP 1
Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.

STEP 2
Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

STEP 3
Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

lemon cheesecake

Lemon Cheesecake

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 tablespoon butter or margarine, softened
40 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice

Combine the first 3 ingredients; stir well, then set aside. Grease the bottom and sides of a 10-inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1 2/3 cups sugar, beating well at high speed. Add sugar, beating well at high speed. Add eggs, one at a time, beating well after each addition. Stir in salt, vanilla extract and lemon juice. Pour mixture into the prepared crust. Bake at 300 degrees F for 1 hours and 20 minutes. The center may be soft, but will set when chilled. Cool on a wire rack; cover and chill for 8 hours.