A wodge of this is guaranteed to brighten up a dreary autumn morning or afternoon. It's especially delicious with Earl Grey tea.


  • Cheesecake mix

  • 1 lemons, juice and zest

  • 2 digestive biscuits

  • 250g mascarpone cheese

  • 10g soft butter

  • 100g caster sugar

  • 1tbsp icing sugar

  • 1 tsp  clear honey

  • 1/4 punnet small fresh strawberries

  • Sauce

  • 150ml raspberry sauce


  • 1.

    Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal ring and press the mix evenly on the bottom of the mould. 

  • 2.

    Add the lemon juice and zest and icing sugar to the cheese, being sure not to mix it too much as this will cause the mix to split. Spoon the mix into the ring and using a palette knife press the mix well into the moulds to prevent air gaps.  Remove the ring with a hot cloth.  Place the cheesecake onto a plate and decorate the top with the strawberries and sprigs of fresh mint and spoon the sauce around the side.

  • 3.

    Decorate with the remaining sugar, which has been caramelised and turned into spun sugar, over an oiled glass bowl.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 537kj
  • Fat Total 31g
  • Saturated Fat 15g
  • Protein 7g
  • Carbohydrate 57g
  • Sugar 33g
  • Sodium 522mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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