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Ingredients | 300g Oreo cookies | 60g butter | 60g cream cheese 100g mascarpone cheese 80ml heavy cream Zest of a lemon 8 tablespoon caster sugar (or according to taste)

In a food processor, pulse Oreo cookies until fine crumbs form. Add melted butter, and stir to combine. Press rumb mixture into bottom and side up of a loose bottom art/quiche form. Using an electric mixer beat the cream cheese, mascarpone and heavy cream in a large bowl until smooth. Beat in the sugar and lemon zest at the end. Pour the filling into the crust, smooth the top with a rubber spatula. Refrigerate until firm, 3-4 hours. Dust it with cocoa powder and top it with fresh fruit.

One of our favorite cheescake from The Spoon | Volume 3. If you have an iPad, don’t miss it. Download from the Apple App Store

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