After our scrumptious Chicken Fajitas with Guacamole and Salsa dip, we had Lemon Cheesecake for dessert.
Originally, we wanted to make cookies or maybe cupcakes, but unfortunately we needed a proper mixer for the ingredients or else mixing by hand won’t be as smooth.
For the biscuit base
7 digestive biscuits
35 butter, melted
4 tbsp icing sugar
1 tbsp clear honey
For the filling
350g mascarpone cheese – tastes so much like cream cheese
1 lemon, juice and zest
100g sugar, plus more to taste
mint, to garnish
Since we didn’t have a proper cake tin, Royal Chef had a brainwave and said we will use the round plastic take-out containers.
- Brush the bottom and the sides of the plastic container with butter.
- Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
- Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
- For the filling, combine and boil in low heat the lemon juice, zest, and sugar; once everything is dissolved, pour it in the mascarpone cheese. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
- Spoon the mixture into the plastic container on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
- Remove from plastic container by wrapping the container with hot towel to ease the cake out of the container.
- Garnish with mint and serve immediately! Best with coffee. 🙂
Preparing the cake mould. Be careful with the cutting as the plastic is quite brittle. This was Royal Chef’s first try, I had to do it again with my more “delicate” hands. Use cutter to cut through, but follow with scissors to cut the rest of the plastic.
Crush seven pieces (or depending on how thick you want it to be) digestive biscuits and add melted butter and honey.
Korean brand digestive biscuits. Available at JennyLou’s for 8.80RMB.
Pour crushed biscuits into mould and chill while preparing the filling. Don’t forget to “cover” the plastic container underneath.
Boil lemon, lemon zest, and sugar in low heat until sugar is dissolved.
Add mixture to mascarpone cheese and mix gently.
Mascarpone Cheese, also available at JennyLou’s for 48.80RMB (!expensive).
Fill it up gently and chill for two hours.
Heavenly creamy good.
Note: To satisfy Royal Chef’s craving for “super-lemon-cheesecake”, he added a bit too much lemon juice so the cake was a little bit “juicy” at the bottom but nevertheless it was very very good!