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Prep Time
40 minutes
Cooking Time
None
Serves
A Party, Family Favourite
Ingredients
A rich, citrus cheesecake with a caramelised mallow topping
For the Biscuit Base
- 15 digestive biscuits
- 100g butter, melted
- 1 tbsp honey
For the Filling
- 700g mascarpone cheese
- Zest and juice of 1 lemon
- Zest and juice of 2 limes
- 50g soft brown sugar
- 50g desiccated coconut
- 2 tbsp Rum
- Mallow Maker’s Mallow Fluff
Method
- Line a 23cm springform tin and grease lightly.
- Crush the biscuits and mix with the melted butter and honey. Press into the base of the tin and chill.
- In a bowl, mix the mascarpone with the lemon and lime zest and juice, sugar and coconut. Stir in the rum.
- Spoon the filling onto the chilled base and smooth evenly.
- Chill in the fridge for at least 2 hours until set.
- Remove from the tin before serving.
- Spoon over mallow fluff and create texture with a spoon or knife.
- Blow torch the top to caramelise and serve.
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