Instructions:

Preheat oven to 200ºC / Gas mark 6.

1. Grease and line a shallow baking tin 28cm x 20cm with baking parchment.
2. 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.
3. 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.
4. 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.