General
Lime and mascarpone cheesecake
A chilled mascarpone-lime layer on a ginger-biscuit crumb base.
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Method
3 clear steps
- 1
Melt butter and mix with crushed biscuits. Press firmly into the base of a 20 cm removable-base tin.
- 2
Beat mascarpone until firm. Mix in juice from THREE limes and zest from ALL FOUR, avoiding bitter white pith. Add powdered sugar to taste.
- 3
Spread over the crumb base, cover and refrigerate at least 1 hour and until set enough to slice. Keep chilled until serving eight portions.
