Our Santé expert Saskia created this stunning lemon cheesecake—it looks as flawless as any professional photo. Fans requested her recipe on Instagram, and she's generously sharing it here.
- 300g digestive biscuits
- 80g butter
- 4 sheets gelatin
- 3 large lemons
- 125g fine caster sugar
- 250ml whipping cream
- 250g mascarpone
How to Make This Lemon Cheesecake
- Crush the biscuits in a food processor or by hand. Melt the butter in a saucepan, remove from heat, and mix in the crumbs. Line a baking tin with parchment paper, press the mixture firmly into the base, and chill in the fridge.
- Soak the gelatin sheets in cold water for about 5 minutes.
- Zest one lemon and set aside. Juice all three lemons. Warm the juice, dissolve the sugar in it, then remove from heat. Stir in the squeezed gelatin until fully dissolved. Allow to cool.
- Whip the cream to soft peaks. Fold in the mascarpone, lemon zest, and cooled lemon mixture. Pour over the biscuit base, smooth the top, and refrigerate for at least 2 hours to set.
- Garnish with fresh fruit—Saskia loves raspberries and mint leaves—and dust lightly with icing sugar using a sieve.
Enjoy!
