Mrs Darlington’s Lemon and Lime cheesecake #Recipe

Taste Cheshire
14th September 2017

Whether you're hosting a dinner party or you just want to treat your family to a weekend treat, this really refreshing, zesty cheesecake recipe from Mrs Darlingtons is the perfect dessert. Not only that but it's super simple and quick to make and if you're in a hurry, it can be made 24 hours ahead! The recipe serves 8 people so there's plenty to go round...

Crush the biscuits with a rolling pin until they are fine crumbs. Melt the butter in a pan and then stir in the digestive crumbs and caster sugar until combined.

Use the back of a spoon to press the crumbs into the base of a 20cm (8 inch) shallow spring-form tin, then pop into the fridge to firm up whilst making the filling.

Measure the mascarpone and condensed milk into a bowl and whisk with an electric hand whisk until smooth.

Add the lemon juice, lime juice and Mrs Darlington’s legendary lemon curd and nearly all the lime zest (reserve some for sprinkling on the top) and whisk again until thick and creamy.

Spoon on top of the biscuit base and level the top off using a small palette knife. Cover with cling film and chill for a minimum of 2 hours.

Decorate with the reserved lime zest.

(REMEMBER: Do not use low fat condensed milk! The cheesecake won’t set!).

Recipe Info

Serves

8

Ingredients

100g digestive biscuits
50g butter
1 tbsp caster sugar
250g tub mascarpone
375g can full-fat condensed milk
Juice of 1 lemon
Finely grated zest and juice of 2 limes
3 tbsp Mrs Darlington's Legendary Lemon Curd

Equipment

A 20cm (8 inch) shallow springform tin