Lemon and Lime cheesecake - so easy peasey


Lemon & Lime Cheesecake

Ingredients

Lemon & Lime cheesecake [serves about 8] can be made in advance and frozen.

8oz digestive biscuits

3oz butter

9oz mascarpone cheese

8oz condensed milk

Zest and juice from 2 lemons and 2 limes

½ pint whipping cream, whipped soft

Method

Melt the butter and crush the biscuits, combine the two.

Press into the base of a springform cake tin lined with greased greaseproof paper.

Put into the fridge to chill.

Meanwhile combine the other ingredients except the cream and beat well.

Fold in the whipped cream and pour over the biscuit base.

Put back in the fridge to chill well. [2 – 3 hours]

You can decorate the top with raspberries and dust with icing sugar.

If you don’t want to use the limes add an extra lemon

I use whole lemons and also add some lemon juice from a bottle as I like a sharp taste

79 views2 comments

Recent Posts

See All

The winners from the May 100 club draw.... 1st Peter Wright 2nd Ian Lord 3rd Bryan Quinton Contact admin@e-a-s-t.org.uk to join the 100 club. Good for you and good for EAST.

The Keelboat sessions start today. Thanks to many, many volunteers under the guidance of John Maxwell, chief bosun, the Sonars are all spick and span after their winter maintenance. They have had furl