Baked Lemon And Vanilla Cheesecake

1. 1

   Preheat the oven to 150 degrees C/300 degrees F/gas mark 2.

2. 2

   Smash the biscuits to crumbs in a food processor or put them in a plastic bag and roll them with a rolling pin.

3. 3

   Mix them with the melted butter then tip them into the cake tin.

4. 4

   Press the warm wet crumbs down with your hand to form a base then set aside in a cool place.

5. 5

   Beat the curd or mascarpone cheese with the sugar until thick and creamy then beat in the eggs. Pour in the cream and beat gently (use the slow speed on a mixer if you are using an electric one). Add the lemon zest and juice and a few drops of vanilla extract.

6. 6

   Pour the cake mixture on top of the crumbs and place in the oven for an hour and a quarter by which time the cake should have risen and puckered round the edges.

7. 7

   The centre will be wobbly but not runny.

8. 8

   Switch off the oven but leave the cake in for 15 minutes then remove and leave in a cool place till it has sunk slightly and is thoroughly cool.

9. 9

   It should be refrigerated overnight before eating if possible.

10. 10

    You will need a deep 23cm cake tin with a removable base.

* Per serving · 4 servings · Values may vary.