Rich and creamy cheesecake
Ingredients:
- 200g pack tennis biscuits (or any digestive biscuits)
- 100g butter
- 50g brown sugar
- 700g mascarpone cheese
- 150g caster sugar
- 2 lemons, zested
- 180ml lemon juice
To make the base, crush biscuits in a bag with a rolling pin or in the food processor. Melt butter and stir in brown sugar and the biscuit crumbs. Line the base of a 23cm loose bottomed cake/tart tin with baking paper. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping. Beat together mascarpone cheese, caster sugar, zest of the lemons and juice of 2-3 lemons, until smooth and creamy. Spread over the base and chill for a couple of hours.
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