Libby has asked me to type it up, so here’s a wonderfully simple cheescake recipe, passed to me by my father-in-law (who found it online somewhere), that’s been impressing everyone I’ve made it for so far. The original used two lemons and more Mascarpone cheese but it works better by switching one lemon with an orange, using some double cream and reducing the Mascarpone.
The recipes category is feeling neglected. For further justification see the comments of the very useful round up of architecture weblogs over at thingsmagazine.net.
- 12 digestive biscuits
- 100g butter, softened
- 1 tsp clear honey
- 1 lemon juice
- 1 lemon zest
- 1 orange juice
- 1 orange zest
- 250g Mascarpone
- 1/2 pot whipped double cream
- 150g caster sugar
1. Crush the biscuits and combine with butter and honey. Place this mixture into a metal ring and press the mix evenly on the bottom of the mould.
2. Add the juice and zest from the orange and lemon, along with the sugar, to the Mascarpone and whipped* double cream. Stir together gently to avoid splitting the mixture.
3. Spoon the mixture over your biscuit base and encourage it to set by putting it in the fridge for a couple of hours.
4. Eat it.
5. Groan with delight.
* I forgot this bit once – still edible but difficult to serve elegantly