Lime and Mascarpone Cheesecake

Cooking time: Just melting the butter Serves: 6



  • 250g Ginger biscuits/cookies
  • 50g (2oz) Melted butter
  • 500g Mascarpone Cheese (i’ve just googled this and found that it’s a tripple-cream cheese made from crème fraîche )
  • 40g (1 1/2oz) icing sugar
  • 2 limes (juice and the grated zest)
  • Toping - 50g dark rich chocolate, 50g caster sugar


Crush up the biscuits into fine crumbs. Then melt the butter and mix the two together. Press firmly into a 18cm cake tin (i use one with a loose bottom). Beat together the cheese, sugar and lime juice and zest. Spread this on top of the biscuit base and chill for about 30 mins in the fridge. I then grate the chocolate over the top and sometimes a sprinkle of caster sugar although the actual recipe says 50g.


Desert  · Pudding

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