Luscious lemon cheesecake

So creamy and luscious and perfect for entertaining, this is a recipe that works well made the day before eating.

Serves 10-12

250g digestive biscuits, crushed 100g butter, melted

FILLING

150g white chocolate, broken into small pieces

150ml cream

750g cream cheese

1 scant cup caster sugar Finely grated zest and juice of 2 lemons

4 large eggs

TO FINISH

150ml cream, whipped 125g punnet blueberries 1 large punnet strawberries, hulled A few very small mint leaves 1 lemon

1 Heat the oven to 120C. Line the base and sides of a 23cm springform tin with baking paper.

2 Mix together the crushed biscuits and melted butter. Press into the base of the prepared tin then place in the fridge while you make the filling. 3 Place the white chocolate in a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl doesn’t touch the water. Allow the chocolate to melt, then pour in the cream and gently mix to combine. Set aside.

4 Place the cream cheese and sugar in the bowl of an electric mixer and beat until smooth. Scrape down the sides of the bowl a couple of times.

5 Add the lemon zest and juice (you should have about ¼ cup of juice) and beat in. Beat in the eggs, one at a time. Reduce the speed to low and add the chocolate mixture and mix to combine.

6 Remove the base from the fridge and pour in the filling. Place in the oven and bake for 1-1 ¼ hours or until the mixture has nearly set. The centre with still be quite wobbly. Remove from the oven and cool then cover and place in the fridge until firm. 7 To serve, place the cheesecake on a large serving plate. Spread over the whipped cream and top with the blueberries. Thinly slice 2-3 large strawberries and scatter on. Place on a few mint leaves. Using a fine grater, grate over the rind of the lemon.

8 Cut the remaining strawberries and serve in a bowl alongside the cheesecake.