Step-by-Step Instructions

1. 1.Prepare the Springform Pan

   Take a 20cm springform pan. Line the bottom with a cake board and the sides with parchment paper. This will make it easier to unmold the cheesecake later.

2. 2.Prepare the Biscuit Base

   Place 250g of digestive biscuits into a food processor. Blend until they are finely crushed into crumbs. Transfer the crushed biscuits to a bowl. Pour 125g of melted butter over the biscuit crumbs and mix well with a spatula until fully combined. Press the mixture evenly into the bottom of the prepared 20cm springform pan. Chill in the refrigerator for at least 2 hours to set.

3. 3.Prepare the Gelatin for the Filling

   In a small bowl, sprinkle 10g of gelatin powder over 50ml of water. Mix well with a whisk and let it bloom for a few minutes.

4. 4.Prepare the Cream Cheese Filling

   In a large glass bowl, combine 250g of cream cheese and 250g of mascarpone cheese. Mix with a spatula until smooth. Add 100g of granulated sugar and mix again until incorporated. Pour in 50ml of lemon juice and mix. Gently heat the bloomed gelatin until it dissolves (do not boil), then add it to the cheese mixture. Mix all ingredients thoroughly until well combined.

5. 5.Prepare the Whipped Cream

   In a separate bowl, add 200ml of heavy cream and 25g of granulated sugar. Whip the cream with a whisk until soft peaks form.

6. 6.Combine Filling and Cream

   Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Pour this combined filling over the chilled biscuit base in the springform pan. Spread evenly with a spatula. Chill in the refrigerator for at least 2 hours to set.

7. 7.Prepare the Lemon Curd

   In a saucepan, crack 1 egg and whisk it. Add 50g of granulated sugar and 50ml of lemon juice. Whisk until well combined. Heat the mixture on the stove over medium-low heat, stirring constantly with a spatula, until it thickens to a custard-like consistency. Remove from heat and stir in 25g of butter until melted and fully incorporated.

8. 8.Add Gelatin to Lemon Curd

   In a separate small saucepan, add 5g of gelatin powder to 25ml of water. Heat and stir until the gelatin dissolves completely. Pour the dissolved gelatin into the prepared lemon curd and stir to combine. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any lumps or egg solids.

9. 9.Assemble the Cheesecake

   Pour the strained lemon curd evenly over the chilled cream cheese filling in the springform pan. Gently shake the pan to ensure the curd spreads smoothly. Chill the entire cheesecake in the refrigerator for another 2 hours, or until the lemon curd layer is fully set.

10. 10.Prepare Cream for Decoration

    In a bowl, combine 50g of mascarpone cheese and 10g of granulated sugar. Mix with a spatula until smooth. Add 50ml of heavy cream and mix again until the mixture is smooth and creamy. Transfer this cream mixture to a piping bag fitted with a star nozzle.

11. 11.Decorate and Serve

    Once the cheesecake is fully set, remove it from the refrigerator. Pipe small dollops of the prepared cream mixture around the edge of the lemon curd layer. To unmold, place the springform pan on top of a mug or a small inverted bowl, then gently pull down the sides of the pan. Carefully peel off the parchment paper from the sides. Garnish with fresh mint leaves. Slice and serve chilled.