Lemon cheesecake
It’s zesty, and irresistibly creamy, this simple elegant dessert brings a little sunshine to any table. Its great too as there’s no baking!
Ingredients
110g digestive biscuits
50g butter
350g mascarpone
75g caster sugar
1 lemon – zested
Juice of 2-3 lemons
Method
1. Crush the digestives in a food processor or with a rolling pin in a bowl.
2. Melt the butter then mix it in with the breadcrumbs.
3. Line the base of a loose bottomed tin, then press the biscuits down using the back of a spoon.
4. Chill in the fridge while you make the filling.
5. Beat together the mascarpone, caster sugar, lemon zest and juice until smooth.
6. Spoon the mixture over the biscuit base then chill for a couple of hours.
Recipe courtesy of Food for Thought, part of the Lily project, King’s Lynn & West Norfolk
