Lemon Mascarpone Cheesecake
A perfect recipe for a summer afternoon
- 4 lemons juice and zest
- 500 g mascarpone cheese
- 15 digestive cookies
- 50 g óleo de côco
- 2 tbsp demerara sugar
- 100 g powdered sugar
For the crust, combine the digestive cookies (finely crumbed) with the melted oil and demerara sugar. Pour in a tart pan and press evenly to the bottom. Place in the fridge while prepping the filling.
For the filling, mix the mascarpone, lemon juice and powdered sugar.
Pour the filling into the crust and spread until smooth.
Decorate with the lemon zest. Refrigirate for at least 4 hours or overnight before enjoying it.