• Eoin Sheehan


Cheesecake. A rich, crunchy biscuit base topped with a creamy, sweet cheese base. Simple but when done right it's one of my favourite desserts to indulge in.

If we were in America we would be looking at a baked cheesecake, with a much more dense and smooth texture and the use of eggs in the mix with a light temperature to help it set.

No bake cheesecakes on the other hand involve no cooking, but some use gelatine to help set. For this recipe we won't use any, as the whipped cream and cream cheese mixture cooled down will give a lovely soft set to the cake (however it will need to be kept chilled to avoid a melted cheesecake on the worktop).

This is only one flavour profile for a cheesecake. As the cream cheese is such a good base to take flavour on, go wild and make whichever cake you fancy! It might be Baileys, Chocolate, White chocolate, Snickers and swap in oreos for the biscuits in the base!



  • 100g Digestive biscuits

  • 50g butter

  • 25g light brown sugar

  • 350g mascarpone ⁣cheese ⁣

  • 75g caster sugar

  • 1 lemon zested⁣

  • 2 lemons juiced

  • Fresh Cream, to top

  • Lemon Wedges

What to Do:

Blitz the biscuits in a food processor while adding the 25g brown sugar and 50g butter melted together in a saucepan until all is a crumb texture.⁣

Line the base of a cake tin with parchment paper, add the crumb mix in and press down using the back of a spoon. Place into the fridge to chill for at least an hour.⁣

Beat the 350g mascarpone cheese, 75g sugar, zest and lemon juice together until smooth and creamy. Add the creamed cheese to the chilled base and chill again for at least 3 hours until set.⁣

Top with some lemon wedges, fresh cream and some more lemon zest! Then tuck in!

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