Serves 10

If you are looking to indulge your dinner party guests and impress them with your culinary skills this fantastic marscapone cheesecake recipe is for you!

A word of warning though! This recipe contains many things I would not eat on a regular basis but it can be adapted to be healthy – believe it or not. Or you can just make sure you it is a treat and savour it as such.



mascarpone cheesecake recipe_2

23cm springform tin, bottom lined with greaseproof paper


225g digestive biscuits (this can be replaced with a nut based crust)
100g melted butter

Cheesecake mixture:

250g Mascarpone
600g cream cheese
Zest of 3 lemons, juice of 1-1.5 depending on size
2 eggs, plus 2 yolks
175g caster sugar (I reduce this to 125gm – you can add stevia or xylitol but I prefer to just reduce the sugar)
4 tablespoons plain flour (you can use gluten free flour and add a thickener such as glucomannan)



If you’ve got a blender combine and whizz the above in together and pulse until fine crumbs result. If no blender you can bash the biscuits/nut mix with a heavy, non-precious (!) object.

Once sufficiently crushed, add the butter. Press into bottom of tin, and chill for an hour or so.

Cheesecake mixture:

Place all of the cheesecake ingredients into a mixing bowl and beat together either with a very strong arm or an electric mixer.

Pour over base.

Bake at 180C (or gas mark 4) for 35-40 mins. Turn off oven but leave the cheesecake in until entirely cool – or even overnight.

Sit back and bask in the admiring comments from your friends/family/acquaintances.

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