Impress Your Friends – Lauren’s Lemon and Raspberry Cheesecake
A little less sinful lemon and raspberry cheesecake by Lauren Taggart
225g low sugar digestive biscuits
100g margarine (melted)
250g tub mascarpone
600g Low fat cream cheese
2 whole eggs + 2 egg yolks
Zest of 3 lemons + juice of one
4tbsps of plain flour or almond flour
200g of Splenda
For the topping
150ml soured cream
3tbsp lemon curd
Handful of raspberries
1- Heat oven to 180C. Line the bottom of a 23cm springform tin with greaseproof paper or butter. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill in fridge for an hour.
2- Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins in oven until the cheesecake has a uniform wobble.
3- Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries to your liking.
4- Put on kettle, sit down, relax and enjoy a slice!