Who doesn’t like cheesecake? This was the first cheesecake recipe I tried and love the way it is so easy, just a matter of measuring everything and letting the food processor do the work.

Preheat oven to 140°C, lightly grease a 24cm springform cake tin and line the bottom with baking paper. Find a deep baking tray and half fill with boiling water and put this in the bottom of the oven (to keep the cake moist when cooking). Pulse the biscuits in the processor, add the melted butter until it forms crumbs then press into the bottom of the tin.

Next, place the cream cheese and sugar in the processor and pulse until smooth. Add eggs, egg yolk, lemon zest and juice and again pulse, until well combined. Add the mascarpone and vanilla extract and pulse again until smooth. Pour this over the biscuit base and bake on the middle shelf for 1 hour. When done, it should still have a slight wobble in the centre which will cool firmer. Turn off oven and leave to cool inside for a further hour (I took mine out too fast, which is why I think it cracked down the middle). Transfer to a wire rack to cool completely, cover with plastic wrap and leave in fridge to cool for 4 hours at least or overnight is probably best.

I made a raspberry coulis which worked very well and scattered fresh raspberries on top with dark chocolate shavings.