Our recipe for lemon cheesecake is perfect for celebrating the fruit, particularly in the in late winter or early spring: the citrus season. Citrusy and creamy, followed by the sweet crunch of the biscuit. Every mouthful of this wonderful dessert made better by our organic lemons.

Ingredients

110g digestive biscuits
50g butter
25g light brown soft sugar
350g mascarpone
75g caster sugar
1 lemon, zested
2-3 lemons, juiced

Method

Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.

Add the digestive biscuits to a food processor and blitz into crumbs, or alternatively in a sealed freezer bag with a rolling pin. Melt butter into a saucepan, remove from the heat and stir in both the brown sugar and biscuit crumbs.

Take a circular baking tin, lay down baking parchment and press the biscuit into the base and the sides. Chill the base in the fridge.

To make the topping, beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Using a spatula, spread the mix onto the biscuit base. Place the cheesecake back to the fridge to chill for a further couple of hours, before serving up for tea.

Enjoy!

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