September 12, 2012 by Bloke In A Kitchen
Both my daughter and I love the taste of zesty lemons, (she’ll happily suck on slices of lemon, AND even lime) and this Italian inspired treat hits the spot. My 3 year old daughter, who helped with some of the stirring, flour sieving, egg cracking (with some assistance!) and final tasting, also loved bashing the biscuits with a rolling pin.
I based this cheesecake on a recipe from the excellent ‘Italian Cakes and Desserts‘ book by Ursula Ferrigno. Track down recipes for Italian / Mediterranean cakes and desserts, as you’ll find some nice new ideas, and they’re not packed with nearly so much sugar like many Northern European ones.
- 175g (6 oz) Amaretti biscuits (or plain Digestives)
- 75g (3 oz) unsalted butter
- 400g (14 oz) mascarpone cheese
- grated zest of 3 unwaxed lemons
- juice of 1 lemon
- 100g (4 oz) caster sugar
- 2 free range eggs, separated
- 2 level tablespoons of cornflour
- 1 small pinch of salt
- Icing sugar for dusting
- Raspberries or strawberries – to decorate
Prep: 25 mins | Cook: 35 mins
Recipe options: Any soft cheese or cream cheese similar to mascarpone would be fine. Not Dairylea though!
Personally, I think using plain digestives would be even better in this (and cheaper), as the Amaretti biscuits I used were VERY almond-y. A slightly plainer biscuit would probably combine even better with the lemon cheesecake. Either way, a lovely, simple cheesecake.
Unwaxed lemons are preferable, but if you don’t have them scrub and wash the lemons in warm water first to remove the wax.
Richard “Bloke In A Kitchen”