Ingredients for - Lemon cheesecake (no-bake)
1.
110g digestive biscuits
3.
25g light brown soft sugar
4.
350g mascarpone
7.
2-3 lemons, juiced (about 90ml)
How to cook deliciously - Lemon cheesecake (no-bake)
1 . Stage
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.
2 . Stage
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.
3 . Stage
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.
Recipe information
Cooking:
20 min.
Servings per container:
6
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