200g gingernut biscuits, crushed
50g butter, melted
2 x 250g tubs mascarpone cheese
40g icing sugar
2 lemons, grated zest and juice
1. Mix together the crushed biscuits and butter and press into the base of 18cm
loose bottom cake tin. Leave to harden.
2. Place the mascarpone cheese, icing sugar, zest and lemon juice into a bowl and
beat together with a wooden spoon. Spread over the biscuit base and leave to chill
for 30 minutes.
3. Remove the cheesecake from the tin.
I usually decorate with soft fruits: strawberries, raspberries or blueberries.
You can also mix a few soft fruits into the mixture before spreading on the biscuit base. Infact this cheesecake has endless possibilities for decoration and you can use any variety of biscuits to ring the changes.
I also like it served with fresh cream.