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Mascarpone lemon cheesecake by Nikki Legon

Mascarpone lemon cheesecake by Nikki Legon

Mascarpone lemon cheesecake


175g digestive or similar type biscuitCheesecake

65g melted butter

200g mascarpone

200g philadelphia (st moret) cream cheese

100g caster sugar

2 eggs separated

Juice of 2/3 lemons

4 gelatine leaves soaked in water

20cm / 8inch base lined spring form tin


For the topping:

75g caster sugar

75ml water

350g blueberries or mixed berries (fresh or frozen)

Prepare the berries by melting 75g sugar with 75ml water and simmer until the sugar has dissolved. Cool before adding the berries. Reserve in a cool place. Mix together the melted butter and crushed biscuits, place in the bottom of the tin and leave to cool.

Take the soaked gelatine leaves out of the water and squeeze. Put the juice of the lemons into a small saucepan, add the gelatine leaves and stir over a medium heat to dissolve. Leave to cool.

In a blender blend the cream cheese, mascarpone and sugar together. Add the egg yolks and mix again. Add the cooled lemon juice and gelatine to the mix.

Beat egg whites until fluffy and fold into the mix. Place the mix onto the biscuits and leave overnight in the fridge to set. Serve with the mixed berries.


Published in Living Poitou-Charentes

Photo: Shutterstock