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My yummy lemon cheesecake

  • 15 digestive biscuits, crushed
  • 1/2 tablespoon light soft brown sugar
  • 50g butter, melted
  • 1 (250g) tub mascarpone cheese
  • 1 (200ml) pot single cream
  • 1 (397g) tin condensed milk
  • 3 lemons, zested and juiced
  • Stir together the digestive biscuits, soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press out level. Leave to chill in the fridge while you make the base. (Use a smaller tin if you want a thicker base.)
  • Mix together, really well, the mascarpone cheese, cream, condensed milk and lemon zest. Slowly add the lemon juice to the mix a wee bit at a time. I use an electric mixer and usually spend about 10 minutes mixing these ingredients together. I find the longer you mix, the thicker the topping gets in the bowl.
  • Pour onto your chilled base, then return to the fridge for a few hours for it to set.