yummy lemon cake

• 8ounces digestive biscuits
• 4ounces butter, melted
• 8ounces mascarpone
• 1 1⁄3lbs soft cheese
• 2eggs plus 2 yolks
• 3lemons, zest, juice of 1
• 4tablespoons all purpose flour
• 6ounces superfine sugar

• FOR THE TOPPING

• 2\3cup sour cream
• 3tablespoons lemon curd
• 10rasberries\strawberries, to serve (optional)

DIRECTIONS

1. Heat oven to 350°F Line the bottom of a 9 inch  springform tin with grease proof paper.
2. Tip the crackers and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
3. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a slight wobble.
4. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream.
5. Swirl lemon curd over the top and decorate with raspberries, if you like.