Ingredients

For the base

  • 175g digestive biscuits
  • 75g unsalted butter, melted, plus a little extra for greasing

For the filling

  • 250g mascarpone, at room temperature
  • 600g full-fat cream cheese, at room temperature
  • 150g caster sugar
  • 3 large eggs and 3 large egg yolks, at room temperature
  • Finely grated zest of 1 lemon
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 170°C/Gas 3. Lightly grease the tin with a little butter.
  2. Crush the biscuits to fine crumbs in a plastic bag with a rolling pin or in a food processor. If using the bag method, pour the crumbs into a bowl, add the melted butter and mix thoroughly. If using a food processor, add the butter to the bowl and whizz until well mixed.
  3. Spoon the mixture into the tin and press with the back of a spoon until smooth. Chill in the fridge whilst making the filling.
  4. Using a food processor or electric hand mixer, combine the mascarpone, cream cheese and sugar until smooth and creamy.
  5. Gradually add the eggs and yolks until all are well mixed and finally add the lemon zest, juice and vanilla.
  6. Place the tin with the biscuit base on a baking tray then pour in the filling and smooth the surface. Bake for 50 to 60 minutes or until the cheesecake is set but the centre is still wobbly.
  7. Turn off the oven, leaving the cheesecake inside for a further hour to cool down, this will help prevent cracking. Remove from the oven and cool completely on a wire rack. Chill for at least 4 hours or ideally overnight.
  8. Let the cheesecake come to room temperature for 30 minutes before serving. Then carefully remove it from the tin by pushing up the base and sliding the cheesecake onto a serving plate.

Tip: Take the mascarpone, cream cheese and eggs out of the fridge at least an hour beforehand to ensure a lump-free mixture.