The Much anticipated "Lee's Lemonade Cheesecake Recipe"

The most refreshing, light, zesty and lovable cheesecake you will ever try!

This recipe has been in my back pocket through three continents creating fans all over the world.  Before I give it to you I want to tell you the little story I share when people declare their undying love for it after first bite...

Lee and I are Meatists, Food lover extraordinaire's, Fighters, Action film fanatics, and Gym Junkies.  I put the beginning of our friendship down to the sharing of this recipe (and our mutual love of meat)
Lee is an ex Body Building Champ, Personal Trainer and Actor and he has his own cheesecake recipe!
I found the combination of personal trainer with cheesecake recipe so bizarre I had to try it.

Many people the world over want to thank you Lee for this beautifully quick and simple recipe with an extraordinary taste.

 









SCRIPT:
500g Mascarpone Cheese (It's more like thick cream than cream cheese)
200g Gingernut biscuits or your countries equivalent (the ginger is a great addition or you can use digestives)
50g butter - melted (add more if needed)
2 limes - zest and juice
2 lemons - zest and juice
50g icing sugar (confectioners or powder sugar)
1 block white chocolate (approx 200g) - chopped into small chunks


METHOD:
with baking paper line the base and sides of a small/medium cake tin or muffin tin for individual cheesecakes

Blend or crush biscuits till the texture of fine breadcrumbs, add the melted butter.  Firmly and evenly press the base into the bottom of your chosen tin.  Refrigerate.

Add the Mascarpone and white chocolate to a bowl, sift in the icing sugar, add the zest and all the juice from the lemons and limes, stir until well combined and smooth (apart from the obvious chocolate chunks)

Spread all the cheesecake filling over the biscuit base and refrigerate for an hour.

It is the perfect after dinner dessert as it's so light and pallet cleansing!

* If you want to use a larger tin or find there isn't enough filling, double the whole thing!
* This cheesecake never sets very firm so don't expect to be able to remove it or serve it cleanly.
* For decorating suggestions I grate white chocolate on the top or cover it in shredded coconut.





Warning! This recipe has been known to convert cheesecake haters.