Lemon cheesecake (no-bake)

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.