Posie’s Place

On Saturday our son’s nursery had an open day and they asked if the parent’s wouldn’t mind bringing something along to be sold.  I volunteered to bring a cheesecake since I’m not the greatest baker in the world and this has got to be my favourite dessert and also one of the easiest!  See what you think.

This recipe is a combination of a Nigel Slater recipe and my friend Sue’s recipe.  It’s deliciously naughty!

This version I flavoured with orange and lemon but you can omit the orange juice and rind and top with freshly chopped strawberries for a really delicious alternative.

ORANGE AND LEMON NO BAKE CHEESECAKE

• 500g Mascapone cheese
• 200g Cream Cheese
• 150g Icing sugar
• Rind and juice of 1 large lemon
• Rind and juice of 1 Orange
• 250g Digestive biscuits
• 80g Butter, melted
• (22cm spring edged round cake tin)

PREPARATION

1. Reduce the biscuits to crumbs in a food processor or by bashing with a rolling pin.  Add the melted butter and combine well.
2. Butter the inside of the cake tin and line the base with foil or baking parchment so the base doesn’t stick.
3. Place the buttery biscuit crumbs in the base of the tin evenly and press them firmly into place so that you create an even base for your cheesecake.  Place into the freezer whilst you make the cheese layer.
4. Add the mascapone, cream cheese, sugar, lemon zest, orange zest and fruit juices into a food processor or large bowl and beat until well combined.
5. Remove the base from the freezer and spoon over the cheese mixture.  Use a spatula to even out the surface.
6. Place in the fridge for a couple of hours to set.
7. Run a palette knife carefully around the edge of the cheesecake before removing the spring loaded edge.
8. Remove the cheesecake from the tin, slice and enjoy!