Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories477.8 kcal (24%)
Total Fat34 g (49%)
Carbs38 g (15%)
Sugars25.3 g (28%)
Protein5 g (10%)
Sodium198.4 mg (10%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Base:
For the Cheesecake:
400gFull-fat Cream Cheese
I used spread
300gmascarpone
150gPowdered Sugar
I think I only used about 100g
2 tspvanilla extract
For Lemon Cheesecake:
If you want other flavours:
Banana
Instructions
Step 1
Put the biscuits into a plastic bag. Use a rolling pin or meat mallet to crush them.
Meat Pounder
Rolling pin
Tea biscuits170gStep 2
Add melted butter to the biscuits and mix together.
Spoon
BowlTea biscuits170g
Butter75gStep 3
Put the biscuit base into the bottom of a loose-bottomed tin with non stick paper. Leave in the fridge. NOTE (I had 19 cm tin, if you want thin cheesecake, use 21-23cm/9inch)
Cake PanTea biscuits170gButter75gStep 4
Mix cream cheese and mascarpone in a large mixing bowl. I used a electric mixer.
Full-fat Cream Cheese400g
mascarpone300gStep 5
Once mixed, add icing sugar a little at a time and mix until fully combined. NOTE: Feel free to taste the mix as you go to see how sweet you want it.
Powdered Sugar150gStep 6
Add in the vanilla extract and mix. (NOTE: For stiffer cheesecake, you can melt a gelatin sheet in a tiny bit of boiling water and add it in, MIX WELL.)
vanilla extract2 tspStep 7
FOR THE LEMON CHEESECAKE: Add lemon Sugar and Lemon Zest and a bit of juice. (EXTRA: Mix lemon juice with a bit of sugar and put on top of assembled cheesecake)
lemon1 
lemon juice0.5 Lemon SugarStep 8
Spread the cheesecake on top of the cooled biscuit base and set into the fridge for at least 4 hours.
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