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A cheesecake with a slice taken out on a pink background Tried & Tested

Lemon cheesecake on a ginger crust

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2.364 stars based on 129 ratings

This was a favourite pudding at a charity buffet that Mary Berry was a guest at and it went like lightning.  The other good news is that once you have collected the ingredients together it only takes 10 minutes to make!

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the base

  • 100g 3½ oz Gingernut biscuits
  • 50g 1⅞ oz Butter (unsalted) melted

For the filling

  • 500g 17⅝ oz Mascarpone cheese
  • 325g 11½ oz Lemon curd
  • 1 1 Lemon(s) juice from

For the decoration

  • Blueberries
  • Raspberries
  • 1tbsp 1tbsp Icing sugar for dusting (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and base line with parchment a 20cm loose bottom cake tin.

  2. Classic mode Step 2

    Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides)

    Ingredients for this step

    • 100g 3½ oz Gingernut biscuits
    • 50g 1⅞ oz Butter (unsalted) melted
  3. Classic mode Step 3

    Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.

    Ingredients for this step

    • 500g 17⅝ oz Mascarpone cheese
    • 325g 11½ oz Lemon curd
    • Lemon juice
  4. Classic mode Step 4

    Spoon on to the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up.

  5. Classic mode Step 5

    To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.

    Ingredients for this step

    • Blueberries
    • Raspberries
    • 1tbsp 1tbsp Icing sugar for dusting (we use Silver Spoon) Icing sugar