You will need a 20cm (8 inch) shallow springform tin
This is a really refreshing, zesty cheesecake and it's quick & easy to make. If you are in a hurry it can also be made up to 24 hours ahead.Print me
100g/4 oz digestive biscuits
1 tbsp caster sugar
1 x 250g tub of mascarpone
1 x 375g can full-fat condensed milk
Juice of 1 small lemon
3 tbsp Mrs Darlington's Lime Curd
Finely grated zest & juice of 2 limes
Crush the biscuits with a rolling pin until they are fine crumbs.
Melt the butter in a pan and add the crumbs and sugar. Stir until combined. Using a teaspoon, press the biscuit crumbs into the base of the springform tin, and ensure it's an even layer.Transfer to the fridge to firm up.
Measure the mascarpone and condensed milk into a bowl and whisk with an electric hand whisk until smooth.
Add the lime juice and Mrs Darlington's Lime Curd and nearly all the lime zest (reserve some for sprinkling on the top), the lemon juice and whisk again until creamy.
Spoon on top of the biscuit base. Level the top, cover with clingfilm and chill for a minimum of 2 hours.
Decorate with the reserved lime zest.
There is now a low-fat condensed milk available in the shops. Please don't use it as the cheesecake won't set !!!