Lemon cheesecake
Perfect for a dinner party!
I’ve tried many different cheesecake recipes over the years and this is one of the best. It’s a great dessert for dinner parties when you have a lot to prepare as you can make it early and leave it to set while you’re getting everything else ready. Plus your guests will LOVE it!
You can swap the plain digestive biscuits for chocolate ones, or some people prefer a ginger biscuit base to zing with the lemon. It’s also great served with a raspberry coulis on top or decorated with fruit.
Make sure you give it the full 3 hours in the fridge to ensure that it is set. If you take it out too soon, the base will crumble and the topping will not be firm enough.
Enjoy!
Ingredients
- 150g digestive biscuits
- 70g butter
- 350g mascarpone
- 75g sugar - caster or granulated
- Zest of 1 lemon
- Juice of 2 large lemons (about 90ml)
Method
- Line the base of a 20cm cake tin with a removable base with baking paper.
- Place the biscuits in a food bag and crush with a rolling pin. Alternatively, you can place them in a food processor. The biscuits need to be fine crumbs with no large pieces.
- Next melt the butter in a saucepan. Once melted, remove from the heat and stir in the biscuit crumbs so that they are entirely covered with butter.
- Press the biscuit into the base of the tin and flatten. Place in the freezer for around ten minutes while you prepare the topping.
- For the topping, mix together the mascarpone, sugar, most of the lemon zest and juice, until smooth and creamy. (Keep a little of the zest in reserve for decorating the cheesecake). You can adjust the amount of lemon according to your taste.
- Remove the base from the freezer, and spread the topping across the base. Scatter the remaining lemon zest on top and chill for around 3 hours.
NB This recipe makes enough for 6 people, but if you save it to your MyMeals365 app, you can change the number of servings and the app will work out the exact quantities of each ingredient you need.