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Cheesecake on cake stand with knife

Lemon cheesecake

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A star rating of 4.7 out of 5.157 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 6

Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal470
fat37g
saturates23g
carbs31g
sugars22g
fibre1g
protein4g
salt0.5g
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Ingredients

  • 110g digestive biscuits
  • 50g butter
  • 25g light brown soft sugar
  • 350g mascarpone
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (about 90ml)

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.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.157 ratings
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