Siba's Lemon Cheesecake
A no-bake lime cheesecake with a tea biscuit base, made with cream cheese (mascarpone), condensed milk and whipped cream.
Ingredients
| 400 g | tea biscuits |
| 200 g | melted butter |
| 500 g | cream cheese (mascarpone, or low-fat Philadelphia) |
| 250 ml | whipping cream |
| 300 g | condensed milk (1 can) |
| 4 | limes |
Instructions
- Blend the biscuits finely, mix them with the melted butter and use them to make a base in the cake tin, pressing them down with a spoon.
- For the topping – whip the cream cheese (mascarpone) with a mixer. Add the condensed milk and whip again. Squeeze 3 limes, grate their zest and stir it in.
- Whip the whipping cream to a cream and add it to the cream cheese. Stir with a spatula until homogeneous, but not too much so it stays airy.
- Pour over the base and refrigerate overnight.