Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. ![]() Taste the mixture and add more sugar, to taste. Do not mix the mixture too much as this will cause it to split. Chill in the fridge while making the filling.įor the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. This will form the base of the cheesecake. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. Tip the mixture into the bottom of the cake tin. ![]() Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.Ĭrush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
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