Feed Your Family For £20...In A Hurry! The Cookbook

Lemon Cheesecake-no bake

A yummy combination of ginger biscuits and lemon flavours make this a creamy no bake dessert that is so easy to do. Your only problem will be leaving it to set in the fridge without delving into it. Shop bought cheesecake is lovely but can it be bland. With this you can make it for your tastes, so as I love lemon, I added extra because, well...it's for me! I also used the lighter mascarpone to see what difference it made to the recipe and apart from a softer set there was no difference in taste.As mentioned this is a softer whipped cheesecake but that's part of its charm I think, as is the rough edges which you can smooth over if you wish.. I did all of this by hand-no processor or mixer as I wanted to see how truly easy it was. If you have a mixer etc that's fine but I realise not everyone does. My cake tin was being used elsewhere so I had to improvise with another and use some baking paper to enable it come out easily-hence the rough edges. You can use this recipe and the step by step instructions as a guide and tailor it to suit you and your families tastes. Why not give it a try and let us know how you get on.

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Yields8 Servings
Prep Time30 minsCook Time2 minsTotal Time32 mins

 250 g Gingernut biscuits
 100 g Butter
 250 g Light Mascarpone
 300 g Cream cheese
 120 g Icing sugar
 410 g Lemon curd
 1 Lemon

1

Preperation-
Take the cream cheese and mascarpone out of the fridge to allow them to come to room temp.
Zest the lemon by grating the rind into a small bowl. Slice a piece of lemon and set aside for decoration.
Juice the remaining lemon into a bowl.

2

Put the biscuits into a food bag and use a rolling pin to crush them into crumb

3

Add the crumb to a bowl

4

Add the melted butter to the bowl

5

Stir through till the crumb is coated in the butter

6

Line a cake tin with baking paper or you can grease with butter if you prefer and have a spring form tin.

7

Pour in the crumb and spread it out till it covers the base of the tin, press it down firmly using the bottom of the rolling pin or base of a glass

8

Pop it in the fridge to set for 1 hr

9

Meanwhile add the Mascarpone,cream cheese,lemon zest and 100g icing sugar-(leave the rest for dusting) to a bowl

10

Add the lemon juice and 3/4trs of the lemon curd to the bowl

11

Fold everything together and beat for 5-10 minutes till all the ingredients are combined and the mix is smooth and creamy looking

12

Take the biscuit base out of the fridge, spoon over the remaining lemon curd till you have a thin layer and top with the cream cheese mix

13

Smooth the top with a spatula or a flat knife and put in the fridge to set.

14

Let it set for 6-8 hrs or overnight if possible

15

Once set,remove from the fridge,lift out of the tin and peel off the baking paper

16

Dust with the remaining icing sugar and garnish with a slice of lemon

17

Serve immediately

18

Easy modifications-
Swap the lighter mascarpone for regular or use cream cheese instead.
Swap the ginger biscuits for digestive.
Use a food processor to save time and make it easier if you want.

Ingredients

 250 g Gingernut biscuits
 100 g Butter
 250 g Light Mascarpone
 300 g Cream cheese
 120 g Icing sugar
 410 g Lemon curd
 1 Lemon

Directions

1

Preperation-
Take the cream cheese and mascarpone out of the fridge to allow them to come to room temp.
Zest the lemon by grating the rind into a small bowl. Slice a piece of lemon and set aside for decoration.
Juice the remaining lemon into a bowl.

2

Put the biscuits into a food bag and use a rolling pin to crush them into crumb

3

Add the crumb to a bowl

4

Add the melted butter to the bowl

5

Stir through till the crumb is coated in the butter

6

Line a cake tin with baking paper or you can grease with butter if you prefer and have a spring form tin.

7

Pour in the crumb and spread it out till it covers the base of the tin, press it down firmly using the bottom of the rolling pin or base of a glass

8

Pop it in the fridge to set for 1 hr

9

Meanwhile add the Mascarpone,cream cheese,lemon zest and 100g icing sugar-(leave the rest for dusting) to a bowl

10

Add the lemon juice and 3/4trs of the lemon curd to the bowl

11

Fold everything together and beat for 5-10 minutes till all the ingredients are combined and the mix is smooth and creamy looking

12

Take the biscuit base out of the fridge, spoon over the remaining lemon curd till you have a thin layer and top with the cream cheese mix

13

Smooth the top with a spatula or a flat knife and put in the fridge to set.

14

Let it set for 6-8 hrs or overnight if possible

15

Once set,remove from the fridge,lift out of the tin and peel off the baking paper

16

Dust with the remaining icing sugar and garnish with a slice of lemon

17

Serve immediately

18

Easy modifications-
Swap the lighter mascarpone for regular or use cream cheese instead.
Swap the ginger biscuits for digestive.
Use a food processor to save time and make it easier if you want.

Lemon Cheesecake-no bake

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