Serves: 14-16

Ingredients

For crust

• 1 cup sugar cookie crumbs
• 2 tablespoons white sugar
• 2 tablespoons melted butter

For filling

• 11/2 cups granulated sugar
• 2 tablespoons cornstarch
• 1 cup fresh lemon juice
• 1 tablespoon unflavored gelatin
• 4 eggs, beaten
• 3 tablespoons grated lemon zest
• 1 pound mascarpone cheese
• 2 cups whipping cream

For garnish

• fresh raspberries or strawberries
• lemon zest
• red raspberry and strawberry sauce

Preparation time
30 minutes

Preparation
Fit the bottom of a 9-inch springform pan with a circle of parchment paper.

Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm.

To make cheese cake combine sugar and cornstarch in a stainless steel saucepan.

In a small bowl, dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture.

Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat. Stir in gelatin and lemon zest.

Transfer to a large bowl, and let cool at room temperature. Whisk in mascarpone until smooth.

Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream. Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.

Run a small sharp knife along the edge of the inside cake pan rim to loosen cake. Remove sides of pan.

Transfer dessert from metal base to a serving plate.

To serve, garnish with fresh berries, lemon zest and a red berry sauce.