Method

​1 Grease a 13cm (5 inch) loose bottomed cake tin with a little butter

2 Place the biscuits in a small plastic bag, seal the top and crush with a rolling pin to make crumbs.

3 In a small saucepan, slowly melt the butter on a low heat. Stir in the biscuit crumbs and mix together, put the biscuit mixture into the tin. Press into a thin layer with the back of the spoon and chill for 30 minutes in the fridge until set.

4 Pre-heat the oven to 150°C/fan 130°C/gas mark 2

5 Beat the mascarpone, sugar, crème fraiche, egg, vanilla, zest and juice of the lemon together until smooth. If using an electric hand whisk, beat on a slow speed.

6 Pour the mixture over the biscuits base. Bake for 40-45 minutes. Leave to cool in the tin, then chill in the fridge for at least 2 hours or best overnight.

7 Loosen the sides with a sharp knife, then lift the cheesecake out of the tin onto a serving plate. Whisk the cream until it forms stiff peaks. Spread this carefully over the cheesecake, then sprinkle the zest of a lemon over the top.