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Lemon cheesecake on a ginger crust

3 Reviews

About the bake

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!

25Total Time
15Prep Time
10Bake Time
8Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. 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. 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 the base

    • 100g Gingernut biscuits
    • 50g Butter (unsalted) (melted)

  • For the filling

    • 500g Mascarpone cheese
    • 325g Lemon curd

  • For the decoration

    •  Blueberries
    •  Raspberries
    • 1 tbsp Icing sugar (for dusting)

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