75g melted butter
500g mascarpone cheese
150g caster sugar
2 unwaxed lemons
200g mixed berry fruit
1)grease a 9 inch springform cake tin with some of the melted butter and line with grease proof paper
2)pop the biscuits in a large bowl and crush until they are crumbs
2)add the melted butter to the crumbs and mix very well until combined
3)add the crumbly mixture to the tin and press down with a spoon until firm, smooth and level
4)pop in the fridge to chill while you make the cheesecake topping
5)put the mascarpone cheese, caster sugar and the zest and juice of the lemons into a large bowl and mix gently until combined
6)spread the cheesy mixture on top of the cheesecake base and smooth with a knife or palette knife if you have one. Make sure the top is smooth and pop in the fridge to chill for at least 2 hours
7)when ready to serve, remove from the fridge and rub a warm cloth around the edge of the tin to help remove the cake from the tin
8)place on a serving plate and top with the fruit
✔️Top tip: use frozen fruit if fresh fruit not in season. Make sure fully defrosted and drain off any excess juice.
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