Lemon Cheesecake

About a year and a half ago, I promised Kristof I'd teach him to make cheesecake, and I only got around to it this week-end (I know, shame on me!!!).

We used the lemon cheesecake recipe I always use, and which always produces a seriously yummy result (this is THE lemon cheesecake, at least according to my standards!).

The recipe is online here, but for some reason their site was down while I was shopping for ingredients (a bit of a "gaaahhh!!!" moment) so I'm posting it here too (I figure there are less chances of both sites being down).

 
Ingredients
 

For the biscuit base

        10 digestive biscuits or 20 dinosaur biscuits (which makes it even better, just use the ones without chocolate)
        75g melted butter
        1 tbsp clear honey

For the filling

        750g mascarpone cheese
        juice and zest of 2 lemons
        200g white powder sugar 

Preparation

1. Brush the bottom of your springform cake tin with some of the melted butter (this is totally optional since this is a no-bake cheesecake). 
2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined. The butter and honey are what will hold the biscuits crumbs together.
   
   

   

   
   

   Unfortunately I can't promise that no dinosaur biscuits were harmed while making this cheesecake!
   
   

   
   

   

   
   
3. Tip the mixture into the bottom of the cake tin. Level it and tap the whole surface repeatedly to make it as compact as you can. Chill in the fridge while making the filling.
   
   

   

   
   
4. For the filling, mix the mascarpone cheese, lemon juice and zest and sugar together in a bowl.
   
   

   

   
   

   

   
   

   

   
   
   
   Do not over-mix or the mascarpone will become runny (if that happens your only hope is adding gelatine like I had to do for my caramel version, which doesn't impair the taste, but of course the texture is completely different!).
5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. 
   
   

   

   
   
6. When ready to serve, unclasp the springform ring and ease the cheesecake out.
   
   
   

   
   

   

   
   And enjoy:)