Lemon cheesecake

200 ml heavy cream
200 g Mascarpone cheese

4 egg yolks
200 g sugar
2 big lemons
1 teaspoon corn flour
2 cups shortbread cookies, crushed
50 g unsalted butter, melted

To make the crust:
Combine the shortbread cookie crumbs and butter. Press into an ungreased 9-inch pie dish. Bake at 350 degrees F for 10 minutes. Let cool complete.

To make the filling:
Add lemons into high-speed blender and blend for around 30-45 seconds.
In a large bowl whisk heavy cream, sugar and egg yolks until creamy. Add Mascarpone cheese and corn flour into mixture and gently whisk until smooth.
Gently combine cream cheese mixture with blended lemon. Dump the mixture into the prepared pie crust and smooth the top. Bake at 300 F for 1 hour (center may be soft but will set when chilled). Chill in the fridge for at least 8 hours.