Ingredients

Method

For the base:
• 150 g Tennis biscuits, finely crushed
• 75 g butter, melted
For the filling:
• 500 g cream cheese, at room temperature
• 250 g mascarpone
• 3 free-range eggs
• 125 g caster sugar
• 1 t vanilla extract
• 1 lemon, zest only
• 2 T cornflour

Method

Ingredients

1. Line a 20 cm diameter loose-bottomed or springform cake tin with baking paper. Make sure the baking paper is 2 cm higher than the pan. Place the pan on a baking sheet for easy handling. Mix the biscuit crumbs and butter and lightly press into the bottom of the pan.

2. Preheat the oven to 240°C. To make the filling, break up the cream cheese into smaller pieces using a fork. This will help reduce lumps later on. Add the mascarpone and eggs and beat until smooth.

3. Gradually add the sugar, beating well after each addition. Add the vanilla and the lemon zest and mix through.

4. Sift in the cornflour while beating. Spoon the mixture on top of the biscuit crust and lightly tap the pan on the counter to even out the mixture.

5. Bake for 10 minutes. Reduce the heat to 100°C and bake for a further 30 minutes. Switch off the oven and leave to cool in the oven. Remove from the oven and slice into squares once completely cool.

Find more cheesecake recipes here. 

Photograph: Jan Ras