Summer Lemon Cheesecake


Summer Lemon Cheesecake


110g digestive (or similar) biscuits finely crushed

50g butter

30g demerara sugar

360g mascapone cheese

80g caster sugar

Zest and juice of 2 lemons

Lemon curd for topping


Melt the butter in saucepan, take off heat and stir in demerara sugar and crushed biscuits

Press into an 8 inch loose bottomed cake tin and chill in fridge while making the topping

Beat together the mascapone cheese, caster sugar, lemon zest and lemon juice until smooth and creamy

Spread over the base and chill for a couple of hours until set

Spoon lemon curd over the top of the cheesecake until completely covered and leave to set for a further hour before serving

Products Used

KitchenCraft Non-Stick 20cm Loose Base Sandwich Pan 

KitchenCraft Lemon Squeezer 

KitchenCraft Oval Handled Professional Stainless Steel Mini Whisk