Creamy, smooth and rich, this style of cheesecake lends itself perfectly to tangy summer fruits. So you can spoil your guests while staying in touch with the seasons.
Serves 830 min preparation, 1 hour 15 mins cooking, 6 hours cooling
For the filling
450g full fat cream cheese at room temperature
225g mascarpone cheese
100g caster sugar
1 vanilla pod
4 large eggs
2 large egg yolks
1 teaspoon lemon juice
75ml double cream
Grated zest of 1 lemon
Grated zest of 1 orange
22-24cm springform cake tin, 5-6cm deep
Deep-sided roasting tin
For the base
65g unsalted butter, plus 20g to grease the cake tin
250g digestive biscuits
To make the base
Pre-heat the oven to 180°C/gas mark 4.
Grease the cake tin with 20g of the butter. Crush the digestive biscuits in a food processor, to make crumbs. Melt 65g of the butter and mix it with the biscuit crumbs.
Tip the biscuit mixture into the cake tin, and spread it to create an even layer, pressing down firmly. Bake for 12 minutes until firm, then set aside to cool.
To make the filling
Reduce the oven to 170°C/gas mark 3.
Put the cake tin onto a double layer of foil, large enough to come up to the rim. Bring the foil up the sides, then put the cake tin in the roasting tin – this will make a water bath.
Using an electric mixer fitted with a paddle, combine the cream cheese, mascarpone and sugar, and beat at a low speed before increasing to a medium speed. Beat for 3-4 minutes, scraping down the sides as necessary until you have a light, smooth mixture.
Split the vanilla pod lengthways and scrape out the seeds.
In a small bowl, use a fork to lightly beat the eggs, egg yolks and vanilla seeds. Add the lemon juice, then slowly add the egg mixture to the cream cheese mixture, beating until smooth. Slowly pour in the cream, and finally stir in the lemon and orange zest. Pour the finished mixture on top of the biscuit base.
Make the water bath by pouring boiling water into the roasting tin, outside of the cake tin, up to halfway up the cake tin.
Bake for 1 hour until the cheesecake has set and is a light, golden brown. Remove the cheesecake from the oven and leave to cool in the water bath until it reaches room temperature.
Take the cheesecake out of the water bath, keeping it in the tin. Chill in the fridge for at least 6 hours.
Remove the tin from the fridge, release and remove the sides, and cut the cheesecake into slices. Serve with summer fruits.