Fresh Lemon Cheesecake

Name: Fresh Lemon Cheesecake
Total time: 9000 s
Yield: 8 servings
Cuisine: British
Ingredients: 300 g Digestive biscuits; 120 g Unsalted butter (melted); 250 ml Mascarpone cheese; 250 ml Double cream; 50 g (adjust to taste) Icing sugar; 1 large lemon (zest and juice)

Nicky @cook_114252742

First cheese cake I’ve made went well very pleased and plenty of flavour coming through from the lemon.

Nicky @cook_114252742

First cheese cake I’ve made went well very pleased and plenty of flavour coming through from the lemon.

Saved

Ingredients

2 hrs 30 mins

8 servings

300 gDigestive biscuits
120 gUnsalted butter (melted)
250 mlMascarpone cheese
250 mlDouble cream
50 g(adjust to taste) Icing sugar
1large lemon (zest and juice)

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Steps

2 hrs 30 mins

1

Cut a strip of greaseproof paper to line the sides of the tin. Cut a circle slightly larger than the tin for the base.
2

Place the strip around the edges, then put the circle on the bottom to hold it in place.
3

Place biscuits in a plastic bag, leaving it open but holding it closed. Crush using the wooden end of a meat tenderiser.
4

Mix crushed biscuits with melted butter.
5

Press the mixture into the lined tin to form the base and sides. Chill for 1 hour.
6

In a bowl, combine mascarpone, double cream, icing sugar, lemon zest, and juice. Mix until the filling holds its shape.
7

Spread the filling evenly over the chilled biscuit base.
8

Chill in the fridge for at least 1 hour or until set.