Lemon Cheese Cake – No bake...for my Mary Poppins

Lemon Cheese Cake with Rasberry sauce is my last post of the year is for MY Mary and for her cheesecake...both of which are in Amerikaaaa now and both are dearly missed…equally :-) …she makes the best ever cheesecake in the whole wide world...ever...the real one and not this no bake version…I have asked her for her recipe a million times, lost it a million times, tried once and made a mess of it…instead make this now, tweaked a little bit from BBC...works well for lazy old me

Lemon Cheese Cake – No bake

Ingredients:

For the biscuit base: 

• Digestive Biscuits, I used the 100 gm pack of  Nutrichoice digestives, 12
• Butter, Melted,40 gm
• Caster Sugar, 1 tbsp

For the filling: 

• Mascarpone cheese, 200 gm 
• Lemon, juice and zest, 1
• Caster Sugar, 50 gm, plus more to taste
• Fresh cream, 3 tbsp (Amul)

For the sauce: 

• Frozen Raspberries,200 gm 
• Caster Sugar, to taste
• Water, 1 cup
• Salt, a pinch

 Mint for garnishing

    

Instructions:

Brush the bottom of a 6” springform cake tin with some of the melted butter and place a round of grease proof paper in the base.

Crush the biscuits, add the melted butter and sugar and stir until well combined. 

Tip the mixture into the bottom of the cake tin. 

Using the back of a spoon, gently push the crumbs from the center outward, until smooth and level. This will form the base of the cheesecake. 

Chill in the fridge while making the filling.

   

 For the filling, mix the mascarpone cheese, cream, lemon juice and zest and caster sugar together in a bowl until well combined. 

Do not mix the mixture too much as this will cause it to split. 

Taste the mixture and add more sugar, to taste.

     

Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.

    

When ready to serve, run a hot cloth round the outside of the tin and ease out the cheesecake.

For the sauce, put raspberries in a saucepan with a cup of water. 

Bring to a boil and simmer for about 5-6 minutes. 

Add sugar, & salt for a couple of more minutes while stirring the sauce to make sure that the sugar is distributed evenly.

Remove from heat, pass through a sieve and let stand covered. You can store this in the fridge for 2 days.

Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce over it.