This week was my parents wedding anniversary, so I decided to make them a little something to celebrate!
Both of my parents love lemon flavoured cakes so I decided to make them a no bake lemon meringue cheesecake using a recipe that I found on www.allrecipes.co.uk. I find lots of amazing recipes on this website – including this one!
Ingredients
- 175g digestive biscuits – crushed
- 75g butter – melted
- 350g mascarpone cheese
- 400g cream cheese
- 200ml double cream
- The zest and juice of 1 lemon
- 3 tbsp lemon curd
- ½ tsp vanilla extract
- 4 meringue nests – crushed
Method
- Crush the digestive biscuits. The way I usually do this is pop them in a zip lock/freezer bag and crush with a rolling pin. However, if you do have a food processor you could also blitz them in there.
- Melt the butter. You can do this in the microwave, but I prefer to pop it in a saucepan in melt the butter on the hob as I feel its easier to prevent the butter from burning this way.
- Combine the crushed digestives and butter in a bowl and press into a pre-greased and lined 23cm springform cake tin. (My tin was slightly smaller than this at 20cm but it wasn’t an issue). Place the base in the fridge to set – this shouldn’t take more than an hour.
- In a large mixing bowl combine the mascarpone, cream cheese, double cream, lemon zest/juice, lemon curd and vanilla extract with an electrical whisk. You should whisk until the mixture thickens up and is light and fluffy.
- Fold in the crushed meringue nests to the cream mixture.
- Spoon the mixture over the crushed biscuits base and smooth the top with the back of a metal spoon.
- For that little something extra I top with some more crushed meringue and a dollop of lemon curd.
- Cover the cake tin with cling film and leave to chill in the fridge for at least 5 hours. I ideally leave overnight to chill.
- Once set, remove from the fridge and serve!
Enjoy!
Love,
Hannah ♥