Ingredients
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
Method
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
