Lemon cheesecake, gluten free

Ingredients

• 1 1/2 tbsp Lemon zest
• 7 1/2 pcs Biscuits, gluten free
• 4 1/2 tbsp Lemon juice
• 340 g Frozen summer fruits, thawed
• 3/4 tbsp Honey
• 1 1/2 pcs Eggs
• 55 g Butter, unsalted
• 530 g Mascarpone
• 90 g Icing sugar
• 2 1/4 sprig Mint for decoration

Method

1. Grease the bottom of a springform cake tin with some butter and cover the base with parchment paper.
2. Crush the biscuits and transfer them into a bowl.
3. Add the honey and melted butter then stir until well combined.
4. Scoop out the mixture into the prepared baking tin and use the back of a spoon to even out the biscuit mixture.
5. Chill in the fridge.
6. To make the lemon curd: Combine the butter and sugar in a glass bowl then place over a pot of simmering water.
7. Once the butter has melted, add 3 tablespoons of lemon juice and 1 tablespoon of the lemon zest.
8. Continue stirring until well blended.
9. Whisk the eggs and slowly add to the glass bowl, stirring frequently but not so fast.
10. Keep stirring until the mixture starts thickening and the spoon leaves a trace through the mixture, and set aside to cool.
11. Now, mix the cream cheese and the remaining lemon zest and juice in a bowl.
12. Don’t over-mix, otherwise, the filling will split.
13. Spoon the lemon curd on top of the biscuit base followed by the cream cheese mix, then chill for a minimum of 2 hours.
14. Make the fruit sauce by blending the summer fruits with a bit of icing sugar until smooth, then pass through a sieve.
15. Just before you serve, run a hot towel around the tin and gently ease out the cake.
16. Place the cake on a serving platter and use fresh mint sprigs to decorate the top and drizzle the sauce around the side.