Publication-approved historical recipe

Lemon and lime cheesecake

Name: Lemon and lime cheesecake
Ingredients: 75 g butter; 1 tbsp clear honey; 14–16 digestive biscuits, crushed; 500 g mascarpone or full fat soft cheese; 115 g caster sugar; Finely grated zest and juice 1 lime; Finely grated zest 1 unwaxed lemon; Freshly squeezed juice 2 lemons; 150 ml double cream; Fresh berries, to decorate; 350 g fresh raspberries; 40 g caster sugar; 2 tsp freshly squeezed lemon juice

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

75 g butter
1 tbsp clear honey
14–16 digestive biscuits, crushed
500 g mascarpone or full fat soft cheese
115 g caster sugar
Finely grated zest and juice 1 lime
Finely grated zest 1 unwaxed lemon
Freshly squeezed juice 2 lemons
150 ml double cream
Fresh berries, to decorate
350 g fresh raspberries
40 g caster sugar
2 tsp freshly squeezed lemon juice

Method

Melt the butter with the honey, stir in the biscuit crumbs and press into a lightly oiled 20cm springform tin. Chill for 30 minutes.
Mix the mascarpone with the sugar, citrus zest and juices. Whip the cream until thick and fold it into the cheese mixture.
Spread over the base and chill for 6–8 hours.
Blend the raspberries for the sauce, sieve them and sweeten with sugar and lemon juice.
Release the cheesecake, decorate with fresh berries and serve with the raspberry sauce.