Mega creamy cheesecake thanks to the mascarpone!

If you like creamy cheesecakes this is the one to go for ! The mascarpone really gives it the best consistency 💯 paired with honey and lemon it’s definitely one to try

Ingredients

✨For the base

• 100g butter

• 100g biscuit

• 50g almonds

🍯For the cheesecake

• 365g cream cheese

• 120g mascarpone

• 100g caster sugar

• 40g honey

• 170g double cream

🍯Method

• Make the base my blitzing the biscuits, almonds in a food processor and mixing them in a bowl with the melted butter

• Line a 20cm baking tin with baking paper and add the biscuit mix onto the base and press firmly to form the base of the cheesecake

• Make the filling by placing all the ingredients in a bowl and blitzing with a hand blender or a whisk until obtaining a homogenous mix

• Carefully pour the filling through a strainer over a 20cm tin lined with baking paper

• Bake at 180C fan on for 35min until golden brown on top and it's set around the edges while giggly in the middle

• Let cheesecake cool at room temperature for at least 4 hours (better overnight) before serving !

FAQS and Tips

• Don’t be afraid if the cheesecake is jiggly when it comes out of the oven it will set as it cools down

• I love serving it with some drizzled hot honey on top and powdered sugar for decoration!