melodysparks | My Delicious Tangy Baked Citrus cheesecake

This is what I call my McKay Prohibitive Cheese Cake

I love cheesecake and so do many people I know Everytime I have taken it to a party or celebration it is demolished in less than 5 minutes.

Base
225g / 8oz digestive biscuits
100g / 4oz butter , melted

Filling
250g / 9oz tub mascarpone
600g / 21oz light/low fat soft cheese
2 eggs plus 2 yolks
1 1/2 tsp vanilla extract
zest 1 lemons , juice of 1/2
zest 1 orange, juice of 1/2
zest 1 lime, juice of 1
4 tbsp plain flour
175g / 6oz caster sugar

Cooking time 40 minutes

1. Heat oven to 180C/356F fan 160C/320F or gas 4.

2. Line the bottom of a 28cm / 11 Inch 26cm / 10 inch 24cm / 9 inch springform tin with greaseproof paper.
3. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs.
(Alternatively place the biscuits into a gripper seal freezer bag and using a rolling pin carefully crush the biscuits by rolling over them then pour into a bowl and pour in the melted butter and mix together.)
3. Press into the tin and bake in the oven for 10 minutes.
4. Remove and allow to cool.
5. Whisk cream cheese, mascapone and sugar together in a large bowl until completely combined.
6. Add the eggs whisk again
7. Add the fruit juice, zest and flour then whisk until smooth
8. Pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
9. Turn off the oven and leave the cake inside until cool.

Serves 12 generous pieces. I can get 16 slices out of the larger cake

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