This is a dessert that’s easy to make and will make you look like you really know what you’re doing. It’s not pricey, it’s tasty and makes a great show off treat to entertain friends or even those visiting parents.

Equipment

1 large cake tin

One small pan

1 sandwich bag

A mixing bowl

A spoon

Weighing scales

Ingredients (Serves 8)

Limes x 2 (30p/each)

2oz of icing sugar (£1)

300g of ginger biscuits, one packet (39p)

2 ounces of butter, any butter for cooking, not margarine.

Mascarpone cheese, 2 tubs. (£1.50 each)

Method

First of all crumple the biscuits in the packet, then pour in to a small bag and crush. You want a fine consistency so try to get rid of any larger bits of biscuit. Then place the pan on a medium heat and add the ounce of butter and stir it until it melts. Mix in the biscuit crumbs slowly while stirring, in order for the butter and crumbs to combine. After a few minutes pour the mixture into the cake tin and using a spoon cover the entire base of the tin. Once the tin base is covered, place into the fridge and allow to set for around 30 minutes.

Next we move on to the tart filling of the cheesecake that is going to compliment the ginger of the base. Pour the mascarpone cheese into a large mixing bowl and for a smooth texture give it a stir before adding the icing sugar. Add the sugar slowly while stirring gently in order for a silky consistency. It’s a good thing to note that this is a basic cheesecake filling and if you want to experiment with flavours this is a good place to start. Next we add the juice of the two limes, do this by rolling them on a surface, cutting them in half and give them a good squeeze into the mixture. Also grate a small amount of zest in to give the cheesecake a real zing. Give it another good stir and make sure everything is combined.

Take out your chilled base and spoon the filling over. Move the spoon around in order to get a smooth finish and the grate a small amount of zest on top for a presentation. Place in the fridge and leave to set for at least an hour before serving.

Slice and enjoy.

(Ingredient prices correct from Tesco’s at time of publication)

Lewis Mitchell