Ingredients

Digestive cookies 225g

Melted butter 100g

Mascarpone cheese 250g

Cottage cheese 600g

Whole egg + two yolks 2 + 2

Crushed lemon zest 3

Lemon juice 1

4 tablespoons of flour

175g of sugar

Decoration

150ml of sour cream

3 tablespoons of lemon zest

A handful of raspberries

Step 1

Pre-heat the oven to 160℃. Bake in a 10-inch oven, 23cm in diameter. Line the bun with baking paper.

Step 2

Crush digestive cookies and mix with butter. Press firmly into the bottom of a cake mold, keeping the surface even. Place in the fridge to chill.

Step 3

Put all the remaining ingredients (except the decorations) into a large container and mix well. Then take out the cake molds from the fridge and pour the cake batter into the molds. Bake in the oven for 35-40 minutes until the cake body is cooked

Step 4

Remove the cake out of the oven and let it stand at room temperature, remove the cake from the mold. Spread the top with sour cream and lemon zest and sprinkle with raspberries.