Lemon and Orange Cheesecake
Lemon and Orange Cheesecake
 Prep Time ~30 mins | Cooking Time ~1 hr 15 mins |
 Approx Cost ~ £5.85 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 12 |
Tip ~The cheesecake can be made ahead and frozen for up to 1 month. To serve thaw overnight in the fridge.
Ingredients
150g / 5oz digestive biscuits
50g / 2oz bourbon biscuits
50g / 2oz butter, melted
700g / 1 ½ lb full-fat soft cheese
250g tub mascarpone
225g / 8oz caster sugar
5 tsp plain flour
Zest of 1 large orange and 1 lemon
1 vanilla pod, split along its length
3 large eggs, plus 2 large egg yolks, beaten
Icing sugar to serve
Method
- Preheat the oven to 180C, (160C fan), Gas mark 4. Line the base and sides of a deep 20.5cm / 8inch spring form tin with non stick baking parchment.
- In a processor, whiz the biscuits and butter into crumbs. Press over the base of the tin. Bake for 15 minutes, and then cool for 10 minutes.
- Reduce the oven to 140C, (120C fan) Gas mark 1.
- Put the soft cheese in a large bowl with the mascarpone, sugar, flour and orange and lemon zest. Scrape in the vanilla seeds and beat until smooth. Slowly add the eggs, keeping the mixture smooth.
- Pour the filling over base and bake for 1 hour.
- Remove the cheesecake from the oven, leave to cool completely in the tin, and then chill for 2 hours.
- Dust with icing sugar to serve.