Quick Lemon Cheesecake

2 digestive biscuits

10g soft butter

1 tsp clear honey

juice and zest of Ľ lemon

100g mascarpone cheese

1 tbsp icing sugar

50ml raspberry sauce, to serve

50g small strawberries

sprig mint

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Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal egg poaching ring and press the mix evenly on the bottom of the mould.
Add the lemon juice and zest and icing sugar to the cheese, being sure not to over mix, as this will cause the mixture to split.
Spoon the mix into the ring and using a palette knife press the mix well into the mould to prevent air gaps. Remove the ring with a hot cloth or blowtorch.
Place the cheesecake onto a plate and decorate the top with the strawberries and a sprig of mint.
Spoon the sauce around the sides of the cheesecake and serve immediately.