Lemon cheesecake on a ginger crust
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6 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!
7 ingredients5 steps
Method
Step 1
Grease and base line with parchment a 20cm loose bottom cake tin.
Step 2
Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides)
Step 3
Put the mascarpone and lemon curd in a bowl and beat with a spatula until smooth.
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.
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
MetricImperial
For the base
- 100gGingernut biscuits
- 50gButter (unsalted) (melted)
For the filling
- 500gMascarpone cheese
- 325gLemon curd
For the decoration
- Blueberries
- Raspberries
- 1 tbspIcing sugar (for dusting)