Lime and Mascarpone Cheesecake
This no-bake lime and mascarpone cheesecake needs only a bowl, a saucepan and a fridge. The base is crushed ginger nut biscuits bound with melted butter, and its spice stands up well to the sharp lime in the filling. Zesting all four limes puts the fragrant oil from the peel into the cream, so use unwaxed fruit. It can be made ahead and chilled until needed.
Instructions
Melt the butter in a saucepan, then stir in the crushed ginger nut biscuits until the crumbs are evenly coated. Press the mixture firmly into the base of a 20 cm loose-bottomed pan and set it aside.
Put the mascarpone in a bowl and beat it until it turns firm.
Add the juice of 3 limes to the cheese. Grate the zest of all 4 limes and add that as well, then stir everything together.
Sweeten with icing sugar a little at a time, tasting as you go, until the balance of sweet and sharp suits you.
Spread the cheese mixture over the biscuit base and smooth the top. Chill for about an hour before serving. Grated chocolate on top is a good addition if you want it.
Make it personal.
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