Lyle's Tangy Lemon Cheesecake
FOR THE BASE
- 175g (6oz) Digestive biscuits
- 95g (3½oz) Unsalted butter
- 1 tbsp Lyle's Golden Syrup
FOR THE CHEESECAKE
- 740g (1lb10oz) Mascarpone
- 100ml (3½floz) Lemon juice, about 2½-3 lemons
- 2 Lemons, zested
- 40g (1½oz) Lyle's Golden Syrup + extra to drizzle
- 40g (1½oz) Tate & Lyle Light Soft Brown Sugar
FOR THE DECORATION
- 225g (8oz) Mixed Berries hulled & quartered strawberries, raspberries, blackberries & blueberries
- Lyle's Golden Syrup, to drizzle
Whip up this tangy treat (they'll all want the recipe):
- Break the biscuits into large pieces, then blend or crush in a plastic bag with a rolling pin - you are after fine crumbs. Pour them in a bowl.
- Pop the butter and Lyle's Golden Syrup in a small pan until melted, then pour over the biscuits and stir until combined. Spoon into a lightly buttered, loose-bottomed tart or sponge cake tin 22cm (9") x 3.5cm (1½") deep. Press out to make a level base - then let it chill while you make the topping.
- Mix the mascarpone, lemon juice, zest, Lyle's Golden Syrup and the Tate & Lyle Light Soft Brown Sugar together in a bowl until smooth. Carefully spoon the mixture over the biscuit base, smoothing the surface. Return to the fridge and chill until firm.
- Remove the cheesecake from the fridge about 15 minutes before serving so the crust can soften a little. Lift the cheesecake out of its tin then use a flat-bladed knife to remove it from the base and get it onto a plate.
- Get creative - arrange the fruits decoratively on top, drizzle over a little Lyle's Golden Syrupp and serve. Lovely.
This cheesecake stands alone, but is also delicious served with ripe Summer fruits and berries.