Preheat oven to 200ºC / Gas mark 6.
- Grease and line a shallow baking tin 28cm x 20cm with baking parchment.
- Whisk eggs and sugar together in a large bowl until thick and creamy. Using a metal spoon carefully fold in the flour. Pour the mixture into the prepared tin, spread out evenly. Bake for 10 minutes until golden brown and firm. Tip onto a piece of sugared baking parchment and carefully peel off the paper. Put the mascarpone, grated lemon zest and 1 tbsp lemon juice into a large bowl. Beat in 1 tbsp icing sugar.
- Line 2 x 7cm metal rings with non stick parchment. Place onto plates. Cut out 2 circles of sponge and place inside the rings. Top with sliced strawberries and a layer of the mascarpone mixture. Chill.
- To make the coulis, liquidise 10 strawberries with the remaining icing sugar, sieve to remove seeds. To serve, remove the metal ring from each cheesecake, decorate with strawberries, blueberries and coulis.