Lemon cheesecake (no-bake)
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 110g digestive biscuits
- 50g butter
- 25g light brown soft sugar
- 350g mascarpone
- 75g caster sugar
- 1 lemonzested
- 2-3 lemonsjuiced (about 90ml)
Nutrition: per serving
- kcal470
- fat37g
- saturates23g
- carbs31g
- sugars22g
- fibre1g
- protein4g
- salt0.5g
Method
step 1
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.
step 2
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.
step 3
Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.
step 4
Spread over the base and chill for a couple of hours.
