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Preparation TimeCooking TimeServesAllergy Info
20-25 mins0 mins8-10 Slices

Contains Dairy, Contains Gluten


  1. Place digestive biscuits into a sealable bag. With a rolling pin, bash the biscuits until they are crumbled.
  2. In a mixing bowl combine the crumbled digestive biscuits with the melted butter and golden lo han guo.
  3. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with baking parchment. Press the mixture firmly down with a metal spoon until even. Chill in the refrigerator until set.
  4. In a mixing bowl beat together the mascarpone, lo han guo, vanilla extract and lemon juice.
  5. Once combined, fold in double cream – mix well.
  6. Spoon the creamy mixture onto the chilled biscuit base. Make sure the cream mixture is spread evenly; use a pallet knife to ensure even spread.
  7. Place in refrigerator to set for 1 hour.
  8. Remove cheesecake from tin and gently place on serving plate. Sprinkle the dark chocolate over the top and add raspberries. All ready to serve

Base Ingredients

  • 100g Digestive Biscuits
  • 50g Butter (melted)
  • Slightly less than ¼ teaspoon (small pinch) golden lo han guo


  • 500g Cream Cheese
  • ¼ Teaspoon lo han guo
  • 1 tsp spoon Vanilla Extract
  • 1 Lemon (squeezed juice)
  • 200ml Double Cream

Optional Ingredients

  • 10g Dark Chocolate (grated)
  • ½ Punnet Raspberries
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