1 week Ago By Melanie Kaidan
As the weather gets warmer and days get longer, summer staples like lemon cheesecake are slowly starting to make their way back onto our menus. That’s why this hassle-free recipe may come in handy when you’re looking for a quick and easy dessert option this Spring. Sharing this recipe online, BBC Good Food said: “Need a simple, zingy dessert you can make with minimal fuss? Try this creamy no-bake lemon cheesecake, made with just a few basic storecupboard ingredients.
” When made as per instructions, this recipe can be prepared in as little as 20 minutes and makes six servings. Ingredients 110g digestive biscuits 50g butter 25g light brown soft sugar 350g mascarpone 75g caster sugar One lemon, zested Two to three lemons, juiced (about 90ml) Method Begin by breaking the digestive biscuits into fine crumbs. You can do this by placing them in a food bag and rolling over them with a rolling pin, or by using a food processor.
In a saucepan, melt the butter over gentle heat. Once melted, remove it from the heat and mix in the brown sugar along with the crushed biscuits. Prepare a 20cm loose-bottomed cake tin by lining the base with a sheet of baking parchment.
Firmly press the biscuit mixture into the bottom of the tin, then place it in the fridge to set while you prepare the topping. In a mixing bowl, whisk together the mascarpone, caster sugar, lemon zest, and juice until the mixture becomes smooth and creamy. Spread this topping evenly over the biscuit base, then refrigerate for a few hours to allow it to firm up.
.
