Mary Berry Lemon And Lime Cheesecake Recipe
Are you ready for a tasty adventure in the desert land? Mary Berry Lemon and Lime Cheesecake Recipe is here to satisfy your sweet cravings.
Ingredients
- 100 g Digestive biscuits (4 oz)
- 50 g Butter (2oz)
- 1 tablespoon caster sugar
- Fresh raspberries (to garnish)
For The Filling
- 1 x 250 g Tub mascarpone
- 1 Can Full-fat condensed milk (375g)
- Juice of 1 small lemon
- 3 tbsp Lemon curd
- Zest (finely grated)
Instructions
- Place cling film on a baking sheet and position 8 cooking rings (7cm/2.3 in).
- Crush biscuits into fine crumbs with a rolling pin.
- Melt butter, add crumbs and sugar, and mix well. Press into rings, and chill.
- Combine mascarpone, condensed milk, lemon juice, lime zest, and juice until creamy.
- Spoon onto biscuit base, cover, and chill for 2 hours.
- Gently release cheesecakes with a palette knife. Decorate with lime zest and raspberries.
- Makeup to 24 hours ahead; add raspberries and icing sugar before serving. Not suitable for freezing.
Notes
- Crush your biscuits into fine crumbs for the best cheesecake crust. You can use a ziplock bag and a rolling pin for this.
- Remember to grate the zest from your lemons and limes. The zest adds extra citrusy flavour.
- Ensure your cream cheese is at room temperature. It blends smoothly without lumps.