Baked Lemon And Vanilla Cheesecake Recipe

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 possibly 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 hot wet crumbs down with your hand to create a base then set aside in a cold place.

5. 5

   Beat the curd or possibly mascarpone cheese with the sugar till thick and creamy then beat in the Large eggs.

6. 6

   Pour in the cream and beat gently (use the slow speed on a mixer if you are using an electric one).

7. 7

   Add in the lemon zest and juice and a few drops of vanilla extract.

8. 8

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

9. 9

   The centre will be wobbly but not runny.

10. 10

    Switch off the oven but leave the cake in for 15 min then remove and leave in a cold place until it has sunk slightly and is thoroughly cold.

11. 11

    It should be refrigerated overnight before eating if possible.

12. 12

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

* Per serving · 4 servings · Values may vary.