About this recipe:This no cook lemon meringue cheesecake is creamy and refreshing and a great way to combine two ultimate desserts.
175g digestive biscuits, crushed
75g butter, melted
350g mascarpone cheese
400g cream cheese
200ml double cream
zest and juice of 1 lemon
3 tablespoons lemon curd
1/2 teaspoon vanilla extract
4 small meringue nests, crushed
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Method Prep:10min › Extra time:5hr chilling › Ready in:5hr10min
In a bowl, combine the crushed digestives and the butter and stir thoroughly. Press into the base of a 23cm springform cake tin.
In a large mixing bowl and using an electric hand whisk, combine the mascarpone, cream cheese, lemon zest and juice, lemon curd and vanilla extract. Whisk until light and fluffy. Fold in the crushed meringue nests. Spoon over the crushed digestive base and smooth the top. Cover with cling film and chill in the fridge for 5 hours.
To serve, remove from the fridge, slice and serve.
Tastes delicious and so easy to make although it doesn't say when to add the double cream so I whisked it in after the other wet ingredients and before folding in the meringue pieces. Just before serving, I also topped with some extra crushed meringue pieces - yum! yum! - 11 Jan 2015