Recipe for Lemon and Chocolate Cheesecake with Chocolate and Walnut Base 
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Yield:
8 servings
Ingredients:
Amount Ingredient
BASE ----------------
280 gm Dark Chocolate Digestive
----------------- Biscuits crumbled ----------------
70 gm Finely Chopped Walnuts
95 gm Butter
30 gm Bitter Dark Chocolate, (for curls)
----------------- FILLING ----------------
3 x Eggs, (Size 2)
210 gm Caster Sugar
2 x Lemons, (grated zest)
1/2 x Lemon, (Juice)
1/2 tsp Natural Vanilla Essence
425 gm Mascarpone
----------------- TOPPING ----------------
150 ml Sour Cream
Instructions:
Instructions: Base

1. Melt all ingredients in a pan until mixed together. Press into the base of a greased 10 inch flan tin. Chill in the freezer.

Filling

2. In a large bowl, whisk together the cheese, lemon and vanilla until it forms a soft smooth floppy mixture.

3. Using the mixer, whisk the eggs and sugar together until they form a thick trail which will stay on the surface.

4. Gently mix the egg mixture into the cheese mixture (i.e. light into heavy) using a balloon whisk or spatula.

5. Stand the tin on a baking sheet. Pour onto the cheesecake base, filling the tin right to the top.

6. Bake at 140 c for 30 minutes.

7. Whilst still warm, pour over the sour cream. The sour cream will set to a smooth, glossy finish.

8. Grate a little nutmeg on top, and finish with some chocolate curls.

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