DELICIOUS RECIPES

LEMON CHEESECAKE

Serves 6

INGREDIENTS FOR THE BASE
320g gluten free ginger biscuits 
140g unsalted butter 

INGREDIENTS FOR THE FILLING
800g mascarpone 
120g lemon curd 
2 lemons (zest and juice) 
120g icing sugar 
310ml double cream 

INGREDIENTS FOR THE LEMON CURD (IF YOU WANT TO MAKE IT)
2 lemons (zest and juice) 
110g caster sugar 
60g butter 
2 eggs beaten 

METHOD
Put biscuits in food processor but don’t blitz till dust.
Melt butter and mix with biscuits.

Press your mix into your tin (20cm) then place in fridge while doing the next step.

To make the filling, mix together the mascarpone, icing sugar, lemon juice and zest and lemon curd. Add double cream and mix till firm. (kitchen aid for 2/3 mins should be enough. (Chef tip - hold above your head to check peakness) if it stays you’re winning if it ends up over your hair I suggested a shower and re-start). 

Spread on top of base, chill over night!

Next day cover the base with lemon curd (100g if you want to buy it ready to go). To make the lemon curd yourself, put lemon, butter, sugar in a heatproof bowl over simmering water. Stir until the butter has melted, then using a whisk stir in beaten eggs. Keep mixing for 8/10 mins until custard consistency then pass through a sieve. 

Chill for a further 20/30 minutes.