- Preparation and cooking time
- plus chilling
- 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
- STEP 1
- 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.