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Non-Bake Passion Fruit Curd Cheesecake

Ingredients for 9 inch cake (12 generous portions)

The Base:

  • ½ a large pack of digestive biscuits
  • a handful of dark brown sugar
  • 50g unsalted butter

The Filling:

    Method

    • Put the digestive biscuits into a bag and bash with a rolling pin into crumbs.
    • Melt the butter and brown sugar in a saucepan and when melted mix with the biscuits. If you find they are not well coated, melt more butter and add this.
    • When the biscuit mixture is well coated press into a deep 23cm (9 in) round cake tin and place in the fridge to cool.
    • Whisk together the mascarpone, lemon zest and juice and caster sugar.
    • Whisk the double cream in a separate bowl to form firmish peaks.
    • Add the double cream to the cheese mixture, whisk until smooth.
    • Pour the cheese mixture onto the biscuit base and smooth with a spatula.
    • Put in the fridge for 1-2 hours.
    • Smooth curd over the top of the cheesecake and allow to set for another 2 hours for a soft filling or leave in overnight if you have the time. Keep Refrigerated