Luscious lemon baked cheesecake

Ingredients: 225g organic process biscuits zest three lemons, juice of 1 250g tub cream cheese 2 eggs, and two yolks 175g powdered sugar 100g butter, melted 600g soft cheese 4 tbsp flour For the topping ½ a 284ml pot cream 3 tbsp lemon curd handful raspberries, to serve (optional) Directions: Heat kitchen appliance to 180C/fan 160C/gas four. Line the bottom of a 23cm springform tin with imperviable paper. Tip the biscuits and liquid butter into a kitchen appliance, then blitz to form fine crumbs. Press into the tin and chill. Whisk all the opposite ingredients during a giant bowl till utterly combined, pour into the tin, then bake for 35-40 minutes till the cheesecake includes a uniform wobble. Turn off the kitchen appliance and leave the cake within till cool. once it's utterly cooled, take away from the tin and high with cream. Swirl lemon cheese over the highest and enhance with raspberries, if you wish.