Quick lemon cheesecake
By: James Martin
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Quick lemon cheesecake
- Prep time:
- 10 mins
- Cook time:
- Serves:
- 1
James Martin takes just a few quick minutes to make this berrylicious, very lemony treat of a cheesecake
Ingredients
- 2 digestive biscuits
- 10g soft Butter
- 1 tsp clear Honey
- juice and zest of ¼ Lemons
- 100g Mascarpone
- 1 tbsp icing sugar
- 50ml raspberry sauce, to serve
To decorate:
- 50 g small Strawberries
- sprig Mint
Method
1. Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal egg poaching ring and press the mix evenly on the bottom of the mould.2. Add the lemon juice and zest and icing sugar to the cheese, being sure not to over mix, as this will cause the mixture to split.
3. Spoon the mix into the ring and using a palette knife press the mix well into the mould to prevent air gaps. Remove the ring with a hot cloth or blowtorch.
4. Place the cheesecake onto a plate and decorate the top with the strawberries and a sprig of mint.
5. Spoon the sauce around the sides of the cheesecake and serve immediately.
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Latest Comment
Made in minutes and absolutely scrummy
dead easy to make and delicious