Method
Step 1:
Stand 4 x 9cm mould rings on a baking sheet which has been lined with greaseproof paper.
Step 2:
Place the crushed biscuits into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the ring moulds and place in the fridge to set while you make the filling.
Step 3:
Put the mascarpone in a bowl and beat until soft and smooth. Add the whipped cream, lemon zest, juice and the sugar and mix well.
Step 4:
Divide this mixture between the four moulds and spread over the biscuit bases. Spoon a little lemon curd on top of each cheesecake and level off.
Step 5:
Put the cheesecakes in the fridge to chill for a few hours, alternatively they can be place in the freezer.
Step 6:
When you are ready to serve, use a blow torch to gently warm the moulds and remove the cheesecakes from the mould. Place them onto plates. Decorate with a drizzle of white chocolate and some fresh lemon zest.
Ingredients
For the base
- 100g Amaretti biscuits
- 50g Butter (unsalted)
For the filling
- 450g Mascarpone cheese
- 250ml Double cream (whisked to soft peaks)
- 1 Lemon(s) (zest and juice)
- 100g Billington's Unrefined Golden Caster Sugar
- 3 tsp Lemon curd
For the decoration
- Lemon zest (fine strips)
- 100g Dark chocolate (melted)
Utensils
- Four 9cm mould rings
- Baking sheet
- Greaseproof paper
- Mixing bowl
- Saucepan
- Blow torch
Recipe Reviews
The quantities are all wrong! The biscuit mix had too much butter and The amount of cream mixture was almost twice as much as would fit in the rings and not nearly lemony enough. Disappointing 😢
So scrumptious 😋 thankyou for this recipe. So easy to make and just divine in taste x
Absolutely delicious and a real treat.
Ingredients
For the base
- 100g Amaretti biscuits
- 50g Butter (unsalted)
For the filling
- 450g Mascarpone cheese
- 250ml Double cream (whisked to soft peaks)
- 1 Lemon(s) (zest and juice)
- 100g Billington's Unrefined Golden Caster Sugar
- 3 tsp Lemon curd
For the decoration
- Lemon zest (fine strips)
- 100g Dark chocolate (melted)
Utensils
- Four 9cm mould rings
- Baking sheet
- Greaseproof paper
- Mixing bowl
- Saucepan
- Blow torch