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Lemon and Lime Cheesecake

Course desserts
Servings 8 slices

Ingredients

  • 200 g digestives crushed
  • 55 g butter
  • 250 g mascarphone cheese
  • 175 ml condensed milk
  • 1 lemon
  • 2 limes

Instructions

  • Put all the biscuits into a strong plastic bag and crush with a rolling pin until they look like fine breadcrumbs. Tip into a mixing bowl.
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  • Melt the butter in a small saucepan and pour over the biscuit crumbs. Mix well and press into a 20cm loose-bottomed tin. Leave in the fridge to set for at least an hour.
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  • Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon and limes and and add the zest, then squeeze in the juice as well.
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  • Beat everything together until it is smooth and thick, then spread it over the biscuit base and chill in the fridge for at least another hour.
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