2-3tbspfrozen mixed berries, for top of cheesecake
Zest and juice of 3 lemons
2eggs plus 2 additional egg yolks
1tablespoongluten free heaped cornflour
Preheat the oven to 180°degrees and line a 20cm round springform pan with baking paper.
Process biscuits in a food processor until they resemble fine breadcrumbs. Add butter and mix until just combined. Then press mixture over the bottom of the springform pan evenly. Refrigerate while preparing rest of the cheesecake.
Using a stand mixer, mix sugar, mascarpone and cottage cheese. Then add eggs one at a time until thoroughly mixed.
Add lemon zest, juice and cornflour and ensure well combined before pouring the mixture on top of the biscuit base. After the cheesecake layer has been poured add frozen mixed berries or your fruit of choice on the top.
Place a bowl filled with water at the bottom of the oven and place the cheesecake above, baking for 15 minutes at 180°degrees then reducing the temperature to 140°degrees and baking for 90 minutes. Refrigerate for a few hours or overnight before adding the lemon curd layer.
Place lemon juice and sugar in a small saucepan. Heat on low and stir until sugar has dissolved, then remove from heat.
Lightly beat egg in a medium bowl before adding the cornflour and slowly pouring into lemon syrup mixture. Continue to whisk mixture by hand for one minute.
Return mixture to saucepan; add lemon zest and olive oil and continue to whisk while on low heat for about 2 minutes until it thickens.
Remove from heat and allow to cool before serving the cheesecake with a thick coating of lemon curd. As an added extra top the cheesecake with fruit as desired and slice to serve.