Lemon Cheescake

150g speculoos biscuits

50g melted butter

250g mascarpone

250g cream cheese

2 lemons: zest and juice

50g caster sugar (more if you don’t like it tart)

2 tsps agar agar powder dissolved in 100mls boiling water (if you used boiling water from a kettle you will need to bring the mixture back to the boil – stick it in the microwave for 30secs).

Crush biscuits, mix with melted butter. Put into a loose bottomed flan tin* and chill.

Beat the mascarpone, cream cheese and sugar together until there are no lumps. Add lemon juice and zest then cooled agar agar mix. Combine all ingredients, put onto biscuit base and chill for about an hour.

* or you can make individual ones like the one pictured (will make at least 6)

Humpbuckle Hint:

top with some lovely, tart, fresh fruit like slices of kiwi fruit, French of course, in season. Or strawberries or raspberries… or whatever you fancy