Lemon Cheesecake

PennyBy Penny

November 16, 2017

So simple - let the kids make this one


100g ginger biscuits, crushed

50g melted butter

500g mascarpone

325g jar lemon curd- I use our lemon curd recipe

Juice of 1 small lemon

Zest of 0.5 lemon

Thinly sliced lemon to decorate

Icing sugar, to dust


1Put the crushed biscuits in a bowl .

2Add the zest and f half a lemon

3Pour over the melted butter

4Mix well

5Then put into the bottom of springform or loose bottomed tin

6Put the mascarpone, lemon curd, and lemon juice in a bowl and mix until smooth

7Spoon on top of the biscuit base and level the top.

8Chill in the fridge for at least 4 hours to firm

9Decorate with the thinly sliced lemon slices and icing sugar


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