Lemon cheesecake

Method

1. Crush the biscuits into small pieces and combine with the butter and honey. Place this mixture into the metal rings 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 mix it too much 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 moulds to prevent air gaps. Remove the rings with a hot cloth or blowtorch.

4. Place the cheesecake onto plates and decorate the tops with the strawberries and sprigs of fresh mint and spoon the sauce around the side.

5. Decorate with the spun sugar and serve immediately.

Comments                        add a comment

hey i love this cheesecake its really fruity and lovely mmmmmmm i can taste the CHEESE

recipes seems good cos i love lemon cheesecake although the methods are a bit vague ie does not tell u what the caster sugar is for? i figured the spun sugar nevertheless i will try this and get back to u to see how it was. ; )

Ingredients

12 digestive biscuits
100g Butter, softened
1 tsp clear honey
2 lemon juice
2 lemon zest
1 tbsp icing sugar
500g Mascarpone
200g caster sugar
0.25 punnet Strawberries
1 mint sprig, for decoration
150ml raspberry sauce

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