THE FIRST THING that happens after we arrive at Le Rêve each year is a knock on our kitchen door. It’s our expat neighbor, Christine, with a luscious lemon cheesecake she made that morning. Christine is a genius at sniffing out great recipes from British newspapers. This one, described as “easy, peasy, lemon squeezy,” is totally brilliant. Five ingredients and no baking! To adjust the level of sweetness, you can add or subtract from the amount of condensed milk—it’s pretty foolproof. Chris likes to present it garnished with a graphic pattern of thinly sliced limes on top. Raspberries or toasted sliced almonds look lovely, too. —Sara
- 8 ounces gingersnap cookies, finely ground
- 5 ounces unsalted butter, melted
- 16 ounces mascarpone cheese
- Finely grated zest of 2 lemons
- Juice of 3 to 4 lemons, depending on desired tartness
- 2/3 cup sweetened condensed milk (about half a 14-ounce can)
1. In a medium bowl combine gingersnap crumbs and melted butter. Press evenly into the bottom and sides of a 9-inch tart tin. Set aside.
2. Using a hand-held or standing mixer on low, combine remaining ingredients until smooth. Pour into reserved crust, smoothing top with a spatula. Refrigerate at least 4 hours or overnight before serving.
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