Main Producer - The Mallow Makers
Other producer’s products - Copeland Distillery Smugglers Rum
Ingredients:
For the Biscuit Base
15 digestive biscuits
100g butter - melted
1 tablespoon of honey - melted with the butter
For the Filling
700g mascarpone cheese
Grated zest and juice of 1 lemon
Grated Zest and juice of 2 limes
50g soft brown sugar
50g desiccated coconut
2 tablespoons Smugglers Rum
The Mallow Maker’s Mallow Fluff.
Method:
Line a 23cm springform cake tin with some the melted butter and place a
round of greaseproof paper in the base.
Crush the biscuits and tip them into a bowl, add the melted butter and honey
and stir until well combined.
Tip the mixture into the bottom of the cake tin. Using the back of a spoon
gently push the crumbs form the centre outwards until smooth and level.
Chill whilst making the filling.
Mix the marscapone cheese with the lemon and lime juice/zest, soft brown
sugar and desiccated coconut. Stir in the rum.
Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in
the fridge for at least 2 hours.
When ready to serve, run a hot cloth around the outside of the tin and ease out the cheesecake.
Spoon over some mallow fluff - and texturise it with a spoon or a knife.
Blow torch the top to caramelise and give it that campfire taste!
