Heavenly lemon cheesecake on a ginger crust
20 cm (8in) round loose-lined with baking parchment
100 g (3 1/2 oz.) ginger biscuits, ruched
50 g (1 3/4) butter, melted
2*250 g tubs mascarpone
325 g jar luxury lemon curd
Juice of 1 small lemon
Fresh raspberries and blueberries to decorate
Icing sugar to dust
- Mix the biscuits with the butter in a bowl ,then press into the base of the tin (but not up the sides)
- Put the mascarpone, lemon curd, and lemon juice in in a bowl and beat with a spatula until smooth
- 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
- To serve, remove the cheese cake from the tin, peel off the baking parchment, and arrange on a platter .decorate with the fruit and dust with icing sugar.
Great for a crowd…you can make up to three cheesecakes in one go (but take care not to overbeat the mixture at step 2).if you are making more cheesecakes than that. Prepare them in separate batches.
The cheesecake can be made up to the end of step
3 up to 1 day ahead. Not suitable for freezing.