Lemon and Lime Cheesecake
Cook this delicious dessert. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 2 oaty digestive-style biscuits
- 2 dessert spoons of melted butter (get a grown-up to melt it for you)
- 1 lemon
- 1 lime
- 1 level tablespoon icing sugar
- 125g mascarpone cheese
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on.
Weigh and measure all the ingredients. There should be enough for two servings using the quantities shown.
Place the biscuits in a greaseproof bag and use a rolling pin to gently bash them until they are crushed up into crumbs. (If you don’t have a greaseproof bag, this can be done in a bowl using the end of a rolling pin.)
Place the crushed biscuits in a bowl and pour in the melted butter. Mix well; the crumbs will change colour as they soak up the butter. Then spoon the crumbs into the bottom of the dishes and press it down firmly with your fingers to make a base.
Take a lemon and roll it on the table top, pressing down firmly to loosen the juice inside. Do the same with a lime. You will need to ask a grown-up for help with this part. Cut the lemon and lime in half, and squeeze the juice from half of each fruit into a clean bowl.
Add the mascarpone cheese and icing sugar and mix them together with the juice with a fork.
Using the two-spoon method, spoon the cheesy mixture into the dishes to hide the biscuit bases. Now cover the dishes and put it in the fridge to set for 2 hours. Then you can eat it!
Serving suggestion: serve with fresh fruit like raspberries. We do not recommend you freeze this dish.