Lemon Mascarpone Cheesecake

cake

No – bake & Egg-free

Ingredients:

For the base:

  • 125 gm (8 large or 10 regular) digestive biscuits
  • 200gr crushed almonds
  • 60 gm (1/4 cup) butter at room temperature

For the cake filling:

100 gram Liquid cream
500 gram Mascarpone cheese
160 gram  icing sugar or confectioners sugar
200 gram  Cream cheese
1 tbsp of fresh lemon zest

Method:

Prepare the base:

Process the biscuits in a food processor until they turn into a fine powder. Do the same with the almonds

Put the biscuit powder in a mixing bowl, add the almonds and the room temperature butter and mix with your fingertips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder.

Press this mixture over the base of a deep 8” (20 cm) or regular 9” (23 cm)  springform pan or a pan with a detachable base.

Refrigerate for half an hour or place in the deep freezer for 10 min.

Prepare the filling:

In a large bowl, with a wire whisk,  beat the mascarpone, sugar, cream & cream cheese until smooth and creamy. Stir in the lemon zest, mix well and keep aside.

Put in the springform pan on top of the cookie base.

Allow setting in the refrigerator for 3 to 4 hours before serving.

Garnish with grated chocolate/mint or with fresh lemon slices if desired.

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