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Lemon and Blackberry Cheesecake

by Josh Shave (follow)
Lemon (108)      Cheesecake (70)      Blueberries (58)     
A brilliant two toned cheesecake that mixes the sweet blackberries with the sour lemons. Fantastic with a berry coulis or lemon chantilly cream.

Preparation Time: 20 minutes
Cooking Time: 70 minutes
Makes: 8 servings

45g softened butter
300g cream cheese
200g digestive biscuits
60g plain flour
100g mascarpone cheese
1 tablespoon vanilla extract
140g sugar
1 punnet blackberries
200ml cup milk
Zest and juice of 1 lemon
2 eggs

Preheat the oven to 180 C/350 F/ Gas 4 Grease a 9 inch/ 23cm ovenproof dish with butter. Mix the digestive crumbs with the remaining butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth, blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. In a separate bowl mix the mascarpone, flour, and vanilla until smooth and fold into the cream cheese. Divide the mixture between two bowls.
In a food processor or blender, purée a handful of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining blackberries and mix well.
Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove pan from oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour until the topping is set. Chill in the refrigerator until ready to serve.

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