Lemon & Lime Cheesecake
In this creamy and zesty dessert, a buttery gluten-free coconut biscuit base provides the perfect foundation for a luscious layer of mascarpone and condensed milk infused with the refreshing flavors of lemon and lime. As you take a bite, the citrusy notes blend harmoniously with the rich creaminess, creating a delightful treat that is both tangy and sweet. To finish, adorn the top with vibrant fresh fruit or elegant chocolate shavings, adding a pop of color and texture to this indulgent no-bake cheesecake.
— Constant Cookbook
Ingredients
- 200g gluten free coconut biscuits (can be bought from Morrisons)
- 55g butter
- 250g mascarpone cheese
- 175ml condensed milk
- 1 lemon
- 2 limes
- fresh fruit or chocolate shavings, to decorate
Instructions
- Put all the biscuits into a strong plastic bag and crush with a rolling pin until they look like fine breadcrumbs. Tip into a mixing bowl.
- Melt the butter in a small saucepan and pour over the biscuit crumbs. Mix well and press into a 20cm loose-bottomed tin. Leave in the fridge to set for at least an hour.
- Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon and limes and and add the zest, then squeeze in the juice as well.
- Beat everything together until it is smooth and thick, then spread it over the biscuit base and chill in the fridge for at least another hour.
- Decorate the top with fresh fruit or make chocolate shavings by scraping a bar of chocolate with a vegetable peeler.
Yield
Serves 8
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