- FOR THE CHEESECAKE:
- 10 digestive biscuits
- 80g butter
- 500g mascarpone
- 150g soft cheese
- 2 eggs, plus 2 egg yolks
- 2 citron beldi lemons
- 4 tbsp plain flour
- 150g caster sugar
- FOR THE CITRON BELDI CURD:
- 1 citron beldi lemon
- 25g butter
- 65g caster sugar
- 1 egg, plus 1 egg yolk
This recipe will leave you with 3 egg whites. Beat them lightly, then transfer to a freezerproof tub or bag and freeze for up to 3 months. When you want to make meringues or a pavlova, defrost the egg whites and whisk till thick and stiff. Slowly whisk in 150g caster sugar till the meringue mix is glossy and stands in stiff peaks. Scoop onto a baking tray lined with baking paper, either in a 20cm round or in heaped tablespoonfuls. Bake at 150°C/Fan 130°C/Gas 2 for 40-50 mins till crisp on the outside. Cool, then serve with double cream and chopped fresh fruit.
1. Line the base of a 20cm deep, loose-bottomed cake tin with a circle of baking paper. Put the digestives biscuits in a freezer bag and bash with a rolling pin to make fine breadcrumbs, or blitz them in a food processor. Melt the butter and stir in the biscuit crumbs, mixing well to make sure all the crumbs are coated in butter. Spoon the biscuit crumbs into the cake tin and press down well with the back of a spoon to make a crust covering the base of the tin. Chill in the fridge for 30 mins.
2. Heat your oven to 180°C/Fan 160°C/Gas 4. Spoon the mascarpone cheese and soft cheese into a large mixing bowl. Crack in the eggs and add the egg yolks (see our tip for what to do with the whites). Beat together with an electric whisk (or lots of elbow grease) to combine the eggs and cheese. You can use your food processor for this too, making sure you clean out all the biscuit crumbs first.
3. Finely grate in the citron beldi zest and squeeze in the juice. Add in the flour and sugar and beat again to combine everything.
4. Spoon the cheesecake mixture into the cake tin. Slide into the oven and bake for 45-60 mins till the cheesecake is set but with a bit of a wobble when you gently shake the tin. Let the cheesecake cool in the tin, and then chill till you're ready to serve - you can make it the day before you want to eat it.
5. While the cheesecake cools, make the citron beldi curd: finely grate the zest from 1 citron beldi lemon into a small heatproof bowl. Squeeze in the juice. Chop in the butter. Add the sugar.
6. Half fill a small pan with water and put on a medium heat so it comes to a simmer. Rest the bowl in the pan, making sure the bowl doesn't touch the water. Turn the heat down to low and whisk till the butter has melted.
7. In a separate bowl, whisk the egg and egg yolk together. Add them to the bowl on the heat. Gently cook, whisking regularly, till the curd thickens. This should take around 15 mins. Once it has thickened, take off the heat and set aside to cool.
8. When you're ready to serve the cheesecake, carefully push the cheesecake up and out of the tin. Use a palette knife to loosen it and slide onto a serving plate.
9. Spoon the curd over the top of the cheesecake to decorate it and serve. The cheesecake will keep for a couple of days in the fridge.