Ingredients

• 400g That's Amore Mascarpone
• 175g biscuits (digestive style) 
• 80g unsalted butter 
• 220g caster sugar
• 500g cream cheese
• 4 eggs
• Lemon zest (from 1 lemon)
• 90ml lemon juice (2 lemons)
• vanilla extract
• lemon slices

Instructions

Preheat the oven to 140°.

Crush digestive biscuits in the food processor or put them inside a food bag and crush with a rolling pin.

Melt butter in a pan, then add half of caster sugar and biscuit crumbs.

Line the base of a cake tin with baking paper and press biscuits into the bottom. Put cake tin in fridge while making the filling.

Make the filling by placing the cream cheese and sugar in a food processor and pulse until smooth. Add eggs, lemon zest and juice and combine together. Add That's Amore Cheese Mascarpone and vanilla extract, then pulse until smooth.

Pour the filling over the base and bake for 1 hour. Switch oven off and leave the cake inside for another hour or until completely set.

Transfer the cheesecake to a wire rack and let it chill in fridge for at least 4 hours.

Garnish with lemon slices and serve!