Ingredients

• 300g Digestive biscuits
• 200g Butter, melted
• 250g Full fat cream cheese
• 250g Mascarpone
• 140g caster sugar
• 1 Lemon, zested
• 3 Medium eggs
• 2 Lemons, juiced
• 3 Punnets fresh blackberries (375g)
• Edible flowers (optional)

Tools

• Titanium Chef

Method

1. Preheat your oven to 160°C / 140°C Fan / 315°F / Gas 3.
2. Line the base of a 6cm deep, 20cm round loose bottom baking tin with parchment paper and grease the base and sides.
3. Place the biscuits into the Kenwood food processor and blitz until a fine crumb is reached.
4. Add the melted butter and mix.
5. Press this buttery crumb mix over the base and up the sides of the tin.
6. Chill for 20 minutes.
7. Place the cream cheese, mascarpone, caster sugar and lemon zest into the mixing bowl of your Kenwood and fitted with the K-beater, mix all the ingredients together until smooth.
8. Gradually add the eggs, one by one until incorporated.
9. Finally, scrape down the mix in the bowl and add the lemon juice and mix for a further 2 minutes.
10. Pour the cheesecake batter into the chilled lined tin.
11. Place in the centre of your pre-heated oven and bake for 50/60 minutes or until the filling is set but has a slight wobble in the centre.
12. Cool in the oven by leaving the door slightly open.
13. Once cooled, place in the fridge for a minimum of 4 hours.
14. To serve, top with fresh blackberries, edible flowers and a side of semi whipped cream.