Lemon curd pots
Try using rhubarb instead of chocolate to top off these zesty lemon desserts
Lemon cheesecake
Serves 6
Easy
Prep:
Cook:
plus chilling
Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients
Skip to ingredients
- 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. Spread over the base and chill for a couple of hours.
