Lemon Cheesecake

These lemon cheesecake desserts are very easy to make and don't take long at all. They taste amazing and last a long time as well.

Ingredients

100g (4 oz) Digestive biscuits

50g (2oz) butter

1 tbsp caster sugar

fresh raspberries, to garnish

FILLING

1 x 250g tub mascarpone

1x 375g can full-fat condensed milk

juice of 1 small lemon

3 tbsp lemon curd

finely grated zest

You will need this for putting the digestive biscuits crumbs and filling into. After that, you will need to refrigerate for 24 hours.

You will need 4 oz of Digestive biscuits to then put into a ziplock bag. One they are in the bag, use a rolling pin to break the biscuits and turn them into fine crumbs.

First, put 4 tbsp of butter into the pan at a low heat and melt. After melted, put biscuit crumbs and 1 tbsp of sugar into the pan and stir until the crumbs begin to stick together.

After the crumbs are finished, scoop them out with a spoon and place a small amount into the bottom of each of the 12 holes in the tray. Then, use a tamper to flatten out the crumbs in the bottom of the tray. Once flattened, refrigerate until filling is finished.

Measure the mascarpone,condensed milk, and lemon curd into a bowl and whisk with an electric hand whisk until smooth.

Next, you will need to zest the lime into small shreds. After that is done, split the lemon in half and juice it then pour it into the filling bowl. Stir once all ingredients are in until smooth.

One the filling is finished, take the tray out of the fridge. Scoop the filling out of bowl and put it into the 12 hole tray on top of the biscuit crumbs. Fill until almost to top of the hole.

Run a palette knife around the inside edge of each ring to help ease the cheesecakes out on to individual plates. Put into fridge over night. Once you wake up, put raspberries and lime zest on top of cheesecake. Once it is all done, Eat and Enjoy!!!