This is a quick, creamy and deliciously lemony Cheesecake.
Preraratin time: thirty minutes plus two hours in the fridge.
About six servings. No bake. No eggs.
Mascarpone – One tub of full fat.
Butter – 4 ozs
Nestle Condensed milk – one tube
Fresh Cream – 250mls – the whipping type. (I used half the one in the photograph.)
McVitie Digestive Biscuits -about 12
Gelatine – 2 sheets
Lemons – the juice and grated rind of three big ones.
It’s best to watch the video but just a few points to observe.
- I really believe in getting kids involved in the kitchen and they will enjoy helping to put this Cheesecake together. Even the smallest will have fun smashing the biscuits up . Supervised of course! Then they can help to spoon the mixture in the dishes before licking the spoon of course!
- I followed the instructions on my gelatine advising to soak for ten minutes in cold water and then added it to the cheese and cream mixture prior to whisking . But do use as little water as possible. It helps if you break the gelatine into,small pieces.
- There’s no need to add sugar because this is present in the condensed milk.
- Choose large juicey good quality lemons. It really does make a difference.
One thought on “Lemon Cheesecake ”
Looks awesome 😊