Chocolate Lemon Mascarpone Cheesecake

Name: Chocolate Lemon Mascarpone Cheesecake
Ingredients: 150 g (5 oz) chocolate digestive biscuits or chocolate graham crackers; 150 g (5 oz) chocolate digestive biscuits or chocolate graham crackers; 60 g (4 tbsp) unsalted butter, melted; 250 g (1 cup) mascarpone cheese, at room temperature; 250 g (9 oz) full-fat Philadelphia cheese, at room temperature; 300 g (10 oz) dark chocolate (70% cocoa solids); 300 g (10 oz) dark chocolate (70% cocoa solids); 25 g (1 tbsp + 1 tsp) honey; 150 g (½ cup) lemon curd

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Ingredients

150 g (5 oz) chocolate digestive biscuits or chocolate graham crackers
60 g (

Cake
Vegetarian

Method

Blitz the digestive biscuits in a food processor (or smash them in a bag, using a rolling pin) until fine. Mix with the melted butter, then pat down evenly over the lined base of a 20cm (8in) Springform cake tin. Transfer to the fridge to set.
Whisk the mascarpone and Philadelphia together until smooth and set aside. Melt the dark chocolate in a heatproof bowl