• 70 g (2½ oz) unsalted butter
• 200 g (7 oz) digestive biscuits (sweet wholemeal biscuits)
• Grated zest and juice of 2 lemons
• 135 g (4¾ oz) lemon jelly (gelatine dessert) crystals
• 150 g (5½ oz) mascarpone cheese
• 300 g (10½ oz) cream cheese
• 150 ml (5 fl oz) thin (pouring/whipping) cream
• candied lemon slices, to decorate (optional)

MAKE THE CHEESECAKE. Melt the butter. Crush the biscuits in a small mixing bowl. Combine the melted butter with the crushed biscuits, then cover the base of a tall round spring-form cake tin, about 25 cm (10 inches) in diameter, with this mixture. Place it in the fridge.

HEAT THE LEMON ZEST AND JUICE IN A SAUCEPAN AND DISSOLVE THE JELLY CRYSTALS IN IT. Add a little hot water if you need to make up the liquid according to the packet instructions.

BEAT THE MASCARPONE AND CREAM CHEESE IN A MIXING BOWL WITH AN ELECTRIC BEATER TO SOFTEN THEM. Add the cream, beating on maximum speed, until the cream is smooth and fluffy. Combine the lemon juice-jelly mixture with the cream.

POUR THE FILLING OVER THE COLD BISCUIT BASE AND SMOOTH THE SURFACE. Let it rest for at least 3 hours in the fridge so the cheesecake is fully set. Decorate with slices of candied lemon if you like before serving.