More Great Recipes: Cheesecake

Quick Lemon and Raspberry Cheesecake

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Member since 2015

Serves 4 | Prep Time 10 | Cook Time 0


50g melted butter
50g hazelnuts
8 digestive biscuits
1 lemon
4 heaped tsps lemon curd
1 punnet raspberries
250g mascarpone cheese or creme fraiche
1 tsp vanilla essence
1 tsp icing sugar
splash milk
dark chocolate for grating

Freeze four glass tumblers. Wrap the hazelnuts and biscuits in a teatowel and bash with a rolling pin until crushed. Tip into the melted butter and mix well. Mix in the finely grated lemon zest. Spoon into the four tumblers, press gently and put into the fridge.

Spoon the cream cheese into a bowl with the vanilla extract and a splash of milk. Stir well,then add the icing sugar and another splash of milk until silky smooth.

Take the tumblers out of the fridge. Put 1 heaped tsp of lemon curd into each tumbler and top with a few raspberries. Divide between the tumblers, scrape over a few gratings of dark chocolate and serve!

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