Silver Spoon

Mary Berry Lemon Cheesecake on a Ginger Crust

Mary Berry Lemon Cheesecake on a Ginger Crust

Recipe Submitted By: bakingmad

This was a favourite pudding at a charity buffet for 40 that Mary Berry was a guest at- it went like lightning.  The other good news is that once you have collected the ingredients together it only takes 10 minutes to make!

Preparation Time 15 minutes
Baking Time 10 minutes
Portions 8 slices
Skill Level Easy
Average Rating 5 stars
 

Mary Berry Lemon Cheesecake on a Ginger Crust Ingredients

100 grams Ginger biscuits
50 grams Butter melted
500 grams Mascarpone cheese
325 grams Lemon Curd
1 Lemon juice
Blueberries fresh for decorating
Raspberries fresh for decorating
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Additional Ingredients

1 tbsp Icing Sugar (Silver Spoon Homegrown) to dust Icing Sugar (Silver Spoon Homegrown)
 

This recipe uses

  • Icing Sugar (Silver Spoon Homegrown)

How to make Mary Berry Lemon Cheesecake on a Ginger Crust

  • Click on the text to highlight the different stages as you go along,
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  1. Grease and base line with parchment a 20cm loose bottom cake tin. method tip
  2. Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides) method tip
  3. Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.
  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. To serve, remove the cheesecake from the tin, peel off the baking parchement, and arrange on a platter. Decorate with the fruit and dust with icing sugar.
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Reviews

Read all reviews (2) | Average rating: 5 stars

"I had this at the weekend when my Sister-in-law made it. Absolutely delicious! I seriously wonder why I spend hours making Mary Berry's baked cheesecake (also delicious!) when this can be produced in about half an hour from start to finish. Gorgeous!"

11-05-2011 | Author: sallya | 5 stars

"I made this yesterday for my mum. It was quite rich but really delicious. The berries are a must!"

11-03-2013 | Author: Megsbakes | 4 stars

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