Lemon Cheesecake
Lemon Cheesecake

Lemon cheesecake with Amaretti Biscuits
Serves 8


For the base

100g (4oz) amaretti biscuits, crushed 50g (2oz) unsalted butter

For the filling

225g (8oz) mascarpone

125ml (4fl oz) double cream, whipped to

soft peaks

Finely grated rind and juice of 1 lemon

50g (2oz) golden caster sugar

2 tsp lemon curd

For the topping

Lemon zest

100g (3oz) white chocolate, melted


Stand four 9cm (3in) individual ring moulds or mousse rings on a baking sheet and line with acetate bands – you can buy these from professional cookware shops.

Put the crushed biscuits into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the lined rings and put in the fridge to set.

Put the mascarpone cheese into a bowl and beat it until soft and smooth. Add the whipped double cream, lemon juice and rind plus the sugar and mix well. Spread this mixture over the biscuit crumb bases, about halfway up the sides of the rings. Spoon a little lemon curd on top of each one and level off.

Place the rings in the refrigerator to chill for a few hours, or you can freeze them.

Remove the cheesecakes from the rings and put onto plates. Decorate the top with lemon zest (or you can try wild strawberries and raspberries) and drizzle on some melted white chocolate. Serve with a berry coulis.