Lemon Vanilla Cheesecake recipe:
- 110 g of English shortbread
- 50 gr of melted butter
- 25 g of brown sugar
Crush the English shortbreads until you obtain a fine powder and add the melted butter and brown sugar.
Pour and pack the mixture into the bottom of a 17 cm diameter mold and set aside in the refrigerator.
350 g of Mascarpone
75g powdered sugar
1 lime and 2 lemons (approximately 90 ml)
1 or 2 vanilla pods
Grate the zest of the lime.
Split the vanilla pods and remove the caviar.
Mix the mascarpone, caster sugar, lime zest and vanilla caviar, as well as the juice of your lemons.
Mix everything until you get a creamy mixture.
Pour and smooth the mixture over the biscuit and leave to rest for 24 hours in the refrigerator before serving. The natural vanilla pods will enhance your preparation, provide a vibrant aroma to and a perfect visual to your cheescake.
For decoration, sprinkle with lemon and lime zest 🙂