Santé's Saskia made this cheesecake, which also looks like a picture.
Her recipe was requested via Instagram and she is happy to share it.
- 300 gram Digestive biscuit
- 80 grams of butter
- 4 sheets of gelatin
- 3 large lemons
- 125 grams of fine caster sugar
- 250 milliliters of whipped cream
- 250 grams of mascarpone
How to make the cake
- Crumble the biscuits in the food processor or by hand. Melt the butter in a pan. Remove the pan from the heat and mix the biscuit crumbs with the butter. Line a baking pan with baking paper and divide the cake mixture over the bottom. Press it firmly and put it away in the fridge.
- Soak the gelatine leaves in cold water for about 5 minutes.
- Grab the zest of one lemon and set aside. Squeeze the three lemons. Heat the juice and dissolve the sugar in it. Remove the pan from the heat and stir in the gelatin until dissolved. Let it cool.
- Whip the cream until it is lobed, stir in the mascarpone and then the lemon zest and the lemon-sugar mixture. Pour the mix over the biscuit base, spread it out and smooth it out. Let the cake set in the fridge for at least two hours.
- Garnish with fresh fruit. Saskia used raspberries and mint leaves. Lightly sprinkle (with a sieve) with powdered sugar.
Enjoy your meal!
