250g digestive biscuits
500g mascarpone cheese
200g cream cheese
150g golden caster sugar
1 egg yolk
150ml double creamDrop of vanilla extract
Set the oven to 140ºC
Press ⅔ of the biscuit mixture into a 20-22cm loose bottomed cake tin. Set it in the freezer to chill. Put the kettle on to boil.
In a mixer, put the mascarpone, cream cheese, caster sugar, eggs and egg yolk and beat until smooth. Grate the orange and lemon zest and add to the mixture along with the cream, juice of the lemon and vanilla extract. Wrap the tin in 2 layers of foil so that water has no chance of seeping in then pour the cheesecake mixture on top of the crumbs. Pour the boiling water into a roasting tin so it comes half way up the cake tin, and then lower the cake tin into the roasting tin filled with boiling water.
Bake for 50 minutes, then switch off the oven and leave in there until cool.
Remove from the tin once cool and press the remaining biscuit crumbs around the side of the cheesecake.
Chill until eating.