INGREDIENTS
0.5 tbsp butter
150 g crushed shortbread biscuits
30 g candied ginger, chopped
500g mascarpone
2 lemons
100g sugar
2 eggs
PREPARATION
Lightly grease a springform pan (25cm diameter).
Melt the butter in a pan, stir in the biscuits and chopped ginger.
Spread the mixture over the base and 1 cm around the edge. pulling up.
Mix the mascarpone, grated lemon peel and lemon juice, as well as sugar and egg yolk into a creamy mixture.
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