This recipe won’t help your January detox (or waistline) but I promise each slice really does taste like a little piece of heaven so it might just help improve your mood. For all you fellow self-diagnosed SAD sufferers, give in and tuck in because a bit of what you fancy does you good! (Probably).
This super simple no-bake cheesecake is as delicious as it is fool-proof and requires no measuring whatsoever. It always gets compliments whenever I make it, and takes less than 30 minutes to prepare so it is perfect for dinner parties or any other occasion where time is scarce.
One great thing about this recipe is that you can adapt it with any fruit you like: swap the lemon and passion fruit for limes, oranges or whichever juicy fruit you like really. I love the zesty combination of lemon with the satisfying crunch of the passion fruit seeds but lime is also a winner in my eyes, try them both and you can be the judge.
- 2 medium sized lemons
- 1 passion fruit
- 2 tubs mascarpone cheese
- 1 tablespoon icing sugar
- 1 packet ginger nut biscuits
- 1 third of a pack unsalted butter
- 1 bar good quality dark chocolate (to serve)
- Break up the biscuits using a food processor (or the old fashioned way with a rolling pin- get those frustrations out!) until they are the consistency of chunky breadcrumbs
- Melt a quarter of block of unsalted butter in a pan and once fully melted add the crushed biscuits
- Once the biscuits and butter have fully combined lightly press this mixture onto the bottom of a springform cake tin (don’t press too firmly as it will make the base hard).
- Once this has cooled to room temperature place it in the fridge to chill further while you make the topping
How to make:
For the base:
For the topping:
- Empty both tubs of marscepone into a mixing bowl and add the seeds and juice of the passion fruit
- Grate the zest of 1 lemon (or more if you like things zesty) then squeeze the juice and add both to the cheese mixture
- Add around 2 tablespoons of icing sugar to taste and mix everything together
- The topping is now ready to be added to the base and needs to chill in the fridge for a minimum of 1 hour before serving
- To serve I like to melt dark chocolate over the top (as shown) because the bitter sweet taste really works well with the citrus flavours in the cake – for a decadent final touch drizzle with a drop of fresh single cream. Delicious!