Lemon berry cheesecake
Serves: 6
Ingredients
- Base:
- 250g digestive biscuits
- 110g melted butter
- Filling:
- 500g full fat cream cheese
- 500g mascarpone cheese
- 50g caster sugar
- 2 large eggs, beaten
- 2 tsp vanilla essence
- 1 lemon, zest and juice
- Fruit sauce:
- 250g mixed summer fruits, finely chopped
- 3 tbsp orange or lemon juice
- 2 tbsp golden caster sugar
- To garnish:
- 200g summer fruits and icing sugar
Method
- For the base, put the biscuits in a plastic bag and bash to a crumb with a rolling pin. Melt the butter in a small saucepan, add the biscuit crumb and sugar and mix thoroughly. Press into the base of a loose-bottomed 20cm cake tin and set aside in the fridge to set.
- For the filling, preheat the oven to 170C/Gas 3. In a large mixing bowl, combine the cheeses, sugar, eggs, vanilla, lemon zest and juice. Spoon into the base and smooth with a palate knife. Bake for 1 hour, then switch the oven off (without opening the door), leaving the cheesecake inside for a further 2 hours. Remove and allow to cool completely before removing from the tin.
- For the sauce, place the ingredients in a food processor and whiz until smooth.
- To serve, pour over the sauce, top with mixed berries, sieve over icing sugar, slice and serve.
