No bake lemon cheesecake

Ingredients (serves 6):

Base

* 200g digestive biscuits

* 50g unsalted butter

* 25g brown sugar

* 1 tsp vanilla extract

Filling

* 350 mascarpone cheese

* 75g caster sugar

* 1 tsp vanilla extract

* zest of 1 lemon

* 7 tbsp of lemon (3 lemons)

Instructions:

Blitz up your digestive biscuits In a food processor. Pop a saucepan on the hob and melt the butter. Once melted, add the brown sugar and biscuit and stir together, adding a tsp of vanilla extract. Once the mixture is fully combined, grab a springform tin and spread the biscuit on the base evenly. Pop in the fridge to set while you whip up the topping!

Squeeze the juice from two lemons and zest one. Add the sugar, 7 tbsp lemon juice, zest, mascarpone cheese and 1 tsp vanilla extract and beat together until fully combined. Take the base from the fridge and layer the cheese topping on top of the biscuit base. Once evenly spread, pop in the fridge to cool for at least two hours.

#TaDah