Lemon Cheesecake
This delightful lemon mascarpone cheesecake features a crunchy biscuit base topped with a velvety smooth and refreshing lemon filling. The tangy zing of fresh lemon zest and juice complements the creamy mascarpone cheese, creating a perfect balance of flavors. Chilled to perfection, each slice offers a delightful blend of sweet and sour that will surely brighten your day.
— Constant Cookbook
Ingredients
- For the Base
- 110g digestive biscuits
- 50g butter
- 25g brown sugar
- For the Filling
- 350g mascapone cheese
- 75g castor sugar
- Zest of 1 lemon
- Juice of 3 lemons (you need about 6 tablespoons)
Instructions
- Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
- Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
- Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.
Yield
Serves 6
Nutrition
- Calories: 470 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.5 milligram of sodium
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