Lemon & Lime Cheesecake
Lemon & Lime cheesecake [serves about 8] can be made in advance and frozen.
8oz digestive biscuits
9oz mascarpone cheese
8oz condensed milk
Zest and juice from 2 lemons and 2 limes
½ pint whipping cream, whipped soft
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