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Method Prep:1hr › Extra time:3hr › Ready in:4hr
Stir together the digestive biscuits, soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press out level. Leave to chill in the fridge while you make the base. (Use a smaller tin if you want a thicker base.)
Mix together, really well, the mascarpone cheese, cream, condensed milk and lemon zest. Slowly add the lemon juice to the mix a wee bit at a time. I use an electric mixer and usually spend about 10 minutes mixing these ingredients together. I find the longer you mix, the thicker the topping gets in the bowl.
Pour onto your chilled base, then return to the fridge for a few hours for it to set.
I usually make it the evening before I need it and it sets perfectly!
Adding a few gingernut biscuits to the base adds a different taste.
Have to admit this is one hell-of-a-cheesecake despite my reservations at the start with butter and lemon juice quantity. The mixture was rather sloppy when mixing and I looked like cheesecake man by the end and the mixture wasn’t as “stiff” as with other cheesecakes I had made but the end result was it would be hard to tell the difference between mine and a bought one. First class, will be making this again, many thanks for this recipe. - 04 Mar 2013
anthonysmummy - i use a tin of condensed mil whic is about 397g and a carton of single cream which is about 250ml
Little__Lawless and Paulastanesby03 - I have never had the cheesecake not set so I'm not sure what might have went wrong, but you do need to mix the topping ingredients really well together and even in the mixing bowl the whole thing should start to thicken - 15 Jun 2012
Loved this simple but scrummy recipe! So easy to make but went down a real treat with all my dinner guests. I did accidently use a smaller cake tin than the recipe suggested so the cake didnt set as firmly as the photo but it tasted gorgeous all the same! - 16 Feb 2013