Need a simple, zingy dessert you can make with minimal fuss? Try this creamy no-bake lemon cheesecake, made with just a few basic storecupboard ingredients
Prep:20 mins
Serves 6
110g digestive biscuits50g butter25g light brown soft sugar350g mascarpone75g caster sugar1 lemon, zested2-3 lemons, juiced (about 90ml)
STEP 1Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.STEP 2Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.STEP 3Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.
