For the cheesecake:
- 10 digestive biscuits
- 3 ounces unsalted butter
- 1 pound mascarpone
- ¾ cup soft cheese
- 2 eggs, plus 2 egg yolks
- 2 bergamot lemons
- 4 tablespoons plain flour
- 5 ounces caster sugar
For the curd:
- 1 bergamot lemon
- 1 ounce unsalted butter, cubed
- 2 ounces caster sugar
- 1 egg, plus 1 egg yolk
Line the base of a deep, loose-bottomed cake tin with baking paper. Blitz the biscuits in a food processor to make fine breadcrumbs. Melt the butter and stir in the biscuit crumbs.
Spoon the crumbs into the cake tin and press down well with the back of a spoon to make a crust. Chill in the fridge for 30 mins.
Heat your oven to 350 F. Spoon the mascarpone cheese and soft cheese into a large mixing bowl. Crack in the eggs and additional yolks. Beat together with an electric whisk to combine.
Finely grate in the bergamot zest and squeeze in the juice. Add the flour and sugar, and beat again to combine everything.
Spoon the cheesecake mixture into the cake tin. Bake for 45-60 minutes until the cheesecake is set but with a bit of a wobble when you gently shake the tin. Let it cool in the tin and keep refrigerated before serving.
Meanwhile, make the bergamot curd. Finely grate the zest from 1 bergamot into a small heatproof bowl. Squeeze in the juice, then add the butter and sugar.
Half fill a small pan with water and simmer. Rest the bowl in the pan, making sure the bottom doesn’t touch the water. Turn the heat down to low and whisk until the butter has melted.
In a separate bowl, whisk the egg and extra yolks together. Add them to the bowl on the heat. Gently cook, whisking regularly, until the curd thickens (around 15 mins). Take off the heat and set aside to cool.
When you’re ready to serve the cheesecake, carefully remove from the tin using a palette knife to loosen it. Spoon the curd over the top of the cheesecake and serve with fresh mascarpone cream or crème fraiche.
“This recipe will leave you with 3 spare egg whites, which you can save to make meringues, macarons or pavlova. Beat the whites lightly, then transfer to a freezer-proof tub or bag and freeze for up to 3 months.”