Lemon and marscapone baked cheesecake

By bill granger delicious magazine February 2011

Serves 12-14

175g digestive, shortbread biscuits
80g unsalted butter, melted
500g cream cheese, softened
1 cup caster sugar
4 eggs, plus 1 egg yolk
Grated zest and juice 1 large lemon
400g marscapone cheese
1tsp vanilla extract

Steps:
Preheat oven to 140*c
Grease 24cm spring form cake pan and line with baking paper. Half fill baking tray with boiling water and place on the bottom shelf of the oven.
Place biscuits in food processor and pulse until they form a crumble.
Add the melted butter to biscuits and pulse to combine. Press biscuit mixture into base of pan.

For filling, place cream cheese and sugar in food processor and pulse until smooth. Add eggs, egg yolk, lemon yest and juice and pulse until well combined. Add marscapone and vanilla extract, then pulse till smooth.

Poor filling over base and bake cake on middle shelf of oven for 1 hour (has slight wobble in centrre). Leave to cool in switched off oven for further hour till completely set.

Tran sfer to wire rack too cool. Cover with plastic wrap and chill for 4 hours or overnight t. Remove from pan and then cut into slices.