Lemon & Lime Cheesecake
- Preparation and cooking time
- Total time
- Plus at least 2 hours cooling time
- Easy
- Serves 8
Skip to ingredients
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
Method
- STEP 1Put 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.
- STEP 2Melt 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.
- STEP 3Put 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.
- STEP 4Beat 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.
- STEP 5Decorate the top with fresh fruit or make chocolate shavings by scraping a bar of chocolate with a vegetable peeler.
