It's quick to make, overly delicious, and mega full of calories, but it's nearly Christmas so go for it!
Line the base of your tin with:
200g crushed ginger nut biscuits
mixed with 50g melted butter
press down well and pop in the fridge to chill while you make the topping
Cream together:
500g Mascarpone cheese
40g icing sugar
zest and juice of 2 limes
Put the cream onto the chilled biscuit base
place fresh raspberries to decorate
put back in the fridge to chill until required
Be careful how you get the cheesecake out - it's not easy.
For this cheesecake I used a silicone cake tray, but normally I make a round one and use a homemade circular card frame lined with baking paper and set it on a plate - it's much easier to just peel off the cardboard, rather than push up a whole cheesecake without it breaking!
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