No Bake Lime and Blueberry Cheesecake
|Butter||2 Ounce (50 Grams)|
|Golden syrup||2 Tablespoon|
|Malted milk biscuit||5 Ounce, finely crushed (150 Grams)|
|Mascarpone||8 Ounce (250 Grams)|
|Fromage frais||7 Ounce (200 Grams)|
|Caster sugar||2 Ounce, sifted (50 Grams)|
|Limes||2 , grated rind and juice|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Strawberries||8 Ounce, halved or sliced (250 Grams)|
|Fresh blueberries||4 Ounce (125 Grams)|
To make the base, melt the butter and syrup in a saucepan.
Stir the biscuit crumbs into the butter mixture, mix well and press into the base of an 18 cm (7 inch) loose-bottomed, fluted flan tin.
Put in the refrigerator to chill.
Beat the mascarpone in a bowl to soften, then stir in the fromage frais, sugar and lime rind.
Gradually beat in the lime juice.
In a second bowl whisk the cream until it forms soft peaks, then fold into the mascarpone mixture.
Spoon the creamy filling on to the biscuit base and swirl the top with the back of a spoon.
Refrigerate for 3 hours or longer, if preferred.
Carefully remove the cheesecake from the tin, decorate with berries and a dusting of icing sugar, if liked.