Or to call it by its proper name, a Lemon Cheesecake. But if you haven’t already guessed by the look of the cake, I shall explain why I called it Wound Cake. I thought I would create an attractive swirly pattern in the middle of the cake with the fruit compote. Instead, I just made a mess. A red mess. That in the end I had to make into a rough circle. That in the end, looked like an open wound. Nice. Disappointing? Yes. Gross? Very. But taste? Immense. My finest cheesecake yet. And I think the decoration was saved a bit by copious amount of gold glitter. Glitter solves everything I have found. Even wounds.
The occasion for this cake was simply because my friend loves cheesecake. As does her husband who said “cor this is the best cheesecake I’ve ever eaten!” For a baker, it doesn’t get much better than that.
Here’s how I made it:
For the biscuit base
10 digestive biscuits
For the filling
700g mascarpone cheese
2 lemons, juice and zest
200g caster sugar,
For the compote
A pile of frozen summer fruits, defrosted
Caster sugar, to taste
- Line a 23cm/9in springform cake tin with a round of greaseproof paper.
- For the biscuit base, whizz up the biscuits in a food processor. If you don’t have one, buy one! Or just crush them with a rolling pin.
- Melt the butter and pour into the biscuits. Mix until well combined.
- Tip the mixture into the bottom of the cake tin. You want to flatten the biscuits to an even level. I find a potato masher pressed gently works the best. Chill in the fridge while making the filling.
- For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. .
- Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
- For the compote, put the fruit in a pan and bring to the boil. Add sugar to taste.
- Place the cheesecake onto a plate and decorate with the compote. Preferably not in a potentially wound like pattern.