Lemon Cheesecake

Name: Lemon Cheesecake
Cuisine: British
Ingredients: 15 digestive biscuits crushed; 1/2 tablespoon light soft brown sugar; 50 g melted butter/margarine; 1 (250 g) tub of mascarpone cheese; 1 (397 g) tin of Condensed milk; 1 (200 g) pot of Single cream; 2-3 Lemons depends on how rich in taste you want it

Chrissy Vernon @cook_14286440

I was looking for a good recipe for my Daughters 16th Birthday next month. She isn't too keen on Cake, so she chose lemon cheesecake, I made two different types and this one is the favourite for half my family.

Chrissy Vernon @cook_14286440

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Ingredients

15digestive biscuits crushed
1/2 tablespoonlight soft brown sugar
50 gmelted butter/margarine
1 (250 g)tub of mascarpone cheese
1 (397 g)tin of Condensed milk
1 (200 g)pot of Single cream
2-3Lemons depends on how rich in taste you want it

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Steps

1

I doubled the recipe as i have a big family, and used a 10inch/26cm springform tin. Stir together the digestive biscuits soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press out so it's level. Leave to chill in the fridge while you make the base. (Use a smaller tin if you want a thicker base)
2

Mix together really well the mascarpone cheese, cream, condensed milk and lemon zest. slowly add the lemon juice to the mix a little bit at a time. You can with this by hand but it will take a lot longer so I used a electric hand mixer. The longer you mix the thinker the mix becomes.
3

Pour onto your chilled base then return to the fridge for a few hours for it to set.
4

When ready to serve. You can eat as it is, or add decorations.