This is more like a Key Lime Pie with no chocolate. No baking in any case!
MAKE THE CHEESECAKE. Melt the butter. Crush the biscuits in a small mixing bowl. Combine the melted butter with the crushed biscuits, then cover the base of a tall round spring-form cake tin, about 25 cm (10 inches) in diameter, with this mixture. Place it in the fridge.
HEAT THE LEMON ZEST AND JUICE IN A SAUCEPAN AND DISSOLVE THE JELLY CRYSTALS IN IT. Add a little hot water if you need to make up the liquid according to the packet instructions.
BEAT THE MASCARPONE AND CREAM CHEESE IN A MIXING BOWL WITH AN ELECTRIC BEATER TO SOFTEN THEM. Add the cream, beating on maximum speed, until the cream is smooth and fluffy. Combine the lemon juice-jelly mixture with the cream.
POUR THE FILLING OVER THE COLD BISCUIT BASE AND SMOOTH THE SURFACE. Let it rest for at least 3 hours in the fridge so the cheesecake is fully set. Decorate with slices of candied lemon if you like before serving.
© 2020 All rights reserved. Published by Murdoch Books.