Quick lemon cheesecake recipe

1 ANSWERS

1. Angelina
   

    Ingredients
   • 2 digestive biscuits
   • 10 g soft butter
   • 1 tsp clear honey
   • juice and zest of ¼ lemons
   • 100 g mascarpone
   • 1 tbsp icing sugar
   • 50 ml raspberry sauce, to serve
   To decorate:
   • 50 g small strawberries
   • sprig mint
   Method

   • Crush the cookies into little parts and blend with the supple dairy disperse and honey. Place this blend into one little steel egg poaching ring and press the blend equally on the base of the mould.
   • Add the lemon juice extract and zest and frosting sugar to the dairy cheese, being certain not to over blend, as this will origin the blend to split.
   • Spoon the blend into the ring and utilising a palette blade press the blend well into the mould to avert air gaps. Remove the ring with a warm piece of cloth or blowtorch.
   • Place the cheesecake up on a plate and adorn the peak with the strawberries and a sprig of mint.
   • Spoon the dressing round the edges of the cheesecake and assist immediately.

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