Ingredients:
225g organic process biscuits
zest three lemons, juice of 1
250g tub cream cheese
2 eggs, and two yolks
175g powdered sugar
100g butter, melted
600g soft cheese
4 tbsp flour
For the topping
½ a 284ml pot cream
3 tbsp lemon curd
handful raspberries, to serve (optional)
Directions:
Heat kitchen appliance to 180C/fan 160C/gas four. Line the bottom of a 23cm springform tin with imperviable paper. Tip the biscuits and liquid butter into a kitchen appliance, then blitz to form fine crumbs. Press into the tin and chill.
Whisk all the opposite ingredients during a giant bowl till utterly combined, pour into the tin, then bake for 35-40 minutes till the cheesecake includes a uniform wobble.
Turn off the kitchen appliance and leave the cake within till cool. once it’s utterly cooled, take away from the tin and high with cream. Swirl lemon cheese over the highest and enhance with raspberries, if you wish
