Priscilla Liang

Lemon Mini Cheesecake with Strawberry Toppings Recipe ~

Ingredients:

Digestive biscuits ~12
Melted butter ~ 100g
Honey ~ 1 tsp
Mascarpone cheese ~ 500 g
Lemon Juice + Zest ~ 2  (I used organic)
Icing sugar ~ 1 tbsp
Strawberries ~ chopped (I used organic)

1. Mix crushed digestive biscuits with melted butter and honey.
2. Spoon over and press the mixture firmly onto the bottom of the mini cheesecake mold.
3. Stir the lemon juice, zest and icing sugar into the mascarpone cheese.
4. Spoon over the mixture into the mold.  Refrigerate overnight.
5. Decorate with chopped strawberries & icing sugar.  You can also mix icing sugar with the strawberries and leave it in the fridge overnight.  That’d let the juice come out while sweetening the strawberries at the same time.  The juice can be used for decoration purposes.

Easy huh!  =)