Joe Anderson Our Lemon No Bake Cheesecake is inspired by the fresh tastes of Italy.
Made with fresh lemons and nothing artificial, this cheesecake will certainly get your tastebuds going. We could go on like other food websites about how much we loved creating it, but lets not.
Instead, here’s the recipe.
Lemon No Bake Cheesecake Recipe
Biscuit Base
- 1 x Tablespoon butter
- 1 x Tablespoon golden syrup
- 200g Digestive Biscuits
Method
Melt the butter in a pan along with the syrup. Once you have done this, add in the crushed biscuits (easy crushed in a food processor or with the end of a rolling pin). Mix well and then add to a baking tin, making sure to press firmly on the biscuit mixture to make sure it is well compacted.
Next make the filling.
Filling
- 3 x Mars bars
- 500G x Mascarpone
- 140G Caster Sugar
- Zest of 1 Lemon
- 100ml Freshly Squeezed Lemon Juice
Method
Mix the sugar and mascarpone until creamed together. Once this is done grate the rind of one lemon and add to the mixture with the freshly squeezed juice of around five lemons. It should be around 100ml of juice.
Place on top of the biscuit mixture and Refrigerate until set.
Serve and Enjoy!
Tasty.
