150g Digestive Biscuits
50g Butter (melted)
2 250g Cartons Mascarpone
200ml Double Cream (makes the traditional thick cheesecake, if you want it a little lighter use crème fraiche and 100g caster sugar)
2 Egg Yolks
2 Tablespoon Cornflour
1 Lemon (juiced)
Ice Cream/Cream to serve
Equipment
2 Mixing Bowls
1 Rolling Pin (or something heavy)
1 Strong Plastic bag
1 Big Spoon
1 Oven Proof Dish (20cm/8 inch)
The Good Bit
- Pre-heat your oven to 190c 375f gas mark 5. Place the biscuits in the bag and crush with your rolling pin, then mix in one of the bowls with the melted butter, spread out evenly over the base of the oven proof dish and whack it in the freezer to set.
- Mix all the other ingredients in a bowl together and pour over your now set base and smooth out, or leave a little jagged for that rustic look (that's what i tell everyone anyway and I'm sticking to it)
- Slap this in a preheated oven for45 minutes, it should be golden when done, still a little jiggly but that will set, LEAVE it in the oven to cool with the oven door OPEN, then and only then when you can take it out by hand place it in the fridge for a few hours before serving, it's better if you can leave it over night.
