Baked Lemon and Vanilla Cheesecake
By: Anonymous
Published: Sunday, March 7, 2010 - 2:51am

Ingredients




250 grams digestive biscuits
90 grams butter melted
500 grams curd or mascarpone cheese
250 grams caster sugar
3 eggs beaten
165 ml double cream
juice and zest of a lemon
1 few drops of vanilla extract

Preparation

1 Preheat the oven to 150 degrees C/300 degrees F/gas mark 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 Mix them with the melted butter then tip them into the cake tin. 4 Press the warm wet crumbs down with your hand to form a base then set aside in a cool place. 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 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 The centre will be wobbly but not runny. 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 It should be refrigerated overnight before eating if possible. 10 You will need a deep 23cm cake tin with a removable base. 11 Serves 10