Heavenly lemon cheesecake on a ginger crust
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by William Reavell / Recipe taken from Mary Berry's book Cook Up A Feast.
Heavenly lemon cheesecake on a ginger crust
Recipe by Mary Berry
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
492Kcal
Fat
35gr
Saturates
24gr
Carbs
37gr
Sugars
27gr
Fibre
0.5gr
Protein
4gr
Salt
0.4gr
Mary Berry
On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
See more of Mary Berry’s recipes
Mary Berry
On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
See more of Mary Berry’s recipes
Ingredients
- 100g ginger biscuits, crushed
- 50g butter, melted
- 500g mascarpone
- 325g luxury lemon curd
- juice of 1 small lemon
- a small handful of fresh raspberries
- a small handful of fresh blueberries
- icing sugar, to dust
Step by step
Get ahead
The cheesecake can be made up to the end of step 3 up to 1 day ahead.
- Grese and line the base of 20cm round loose-bottomed cake tin with baking parchment. 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 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.TipYou can make up to three cheesecakes in one go (but take care not to overbeat the mixture at step 2). If you're making more cheesecakes than that, prepare them in separate batches.
- 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.
