Cheesecake heaven

Individual Italian Lime Cheesecakes
Possibly one of the easiest (and tastiest) cheesecake recipes ever.

Serves 4

For the base:
75g Nice biscuits
25g butter, melted

For the cheesecakes:
2 x 250g tubs mascarpone cheese
50g icing sugar, sifted
grated zest and juice of 3 limes
4 thin slices of lime, for decoration
icing sugar, to dust

1. To make individual cheesecakes, use 4 x baker’s rings or well washed cans of tuna fish or pineapple slices, about 8-10cm in diameter, with the tops and bottoms cut off. Lightly grease the insides and line with greaseproof paper. Lay a piece of lightly oiled greaseproof paper on a plate or baking sheet and set the lined rings on top.
2. Crush the Nice biscuits with a rolling pin or in a food processor, then stir in the melted butter. Divide evenly among the rings and press into the base with the back of a teaspoon.
3. Mix together the mascarpone, sifted icing sugar, lime zest and juice until well blended. Spoon into the rings, taking care not to dislodge the paper and chill in the fridge.
4. When ready to serve, carefully slide off the rings and remove the paper. Use a palette knife to slide the cheesecakes off the paper and on to individual dessert plates. To decorate, make a cut in the lime slices from the edge to the centre and twist in opposite directions so the slice will stand up. Place one on top of each of the cheesecakes and dust with icing sugar.

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