Sort ingredients
willa
QR Code
Listen
Pdf
Line a baking sheet with cling film and sit 8 cooking rings (7cm/23 in) on top.
Crush the biscuits with a rolling pin until they are fine crumbs.
Melt the butter in a pan and add the crumbs and sugar. Stir until combined. Using a teaspoon, press biscuit crumbs into the base of each ring to give an even layer. Transfer to the fridge to firm up while making the filling.
Measure the mascarpone and condensed milk into a bowl and whisk with an electric hand whisk until smooth. Add the lemon juice and curd and nearly all the lime zest (reserve some for decoration) and juice and whisk again until thick and creamy.
Spoon on top of the biscuit base in the rings. Level the tops, cover with cling film and chill for a minimum of 2 hours.
Run a palette knife around the inside edge of each ring to help ease the cheesecakes out on to individual plates. Decorate with the reserved lime zest and some raspberries on the side, if liked.
TO PREPARE AHEAD
Can be made up to 24 hours ahead-decorating with raspberries and icing sugar before serving. Not suitable for freezing.