Mary Berry makes heavenly lemon cheesecake with a ginger crust

Mary Berry popped into This Morning this Tuesday to bake up a lemony treat.

The Great British Bake Off star will be making heavenly lemon cheesecake on a ginger crust.

The good news is - once you’ve collected the ingredients together, it takes just 10 minutes to make.

You can do it at home by following the recipe below.

Heavenly lemon cheesecake on a ginger crust

Ingredients (Makes a 20cm cheesecake - serves eight)

  • 100g (3 ½ oz) ginger biscuits, crushed.
  • 50g (1 ¾ oz) butter, melted.
  • 2 x 250g tubs mascarpone.
  • 325g jar luxury lemon curd.
  • Juice of 1 small lemon.
  • Fresh raspberries and blueberries, to decorate.
  • Icing sugar, to dust.

Equipment

  • 20cm round loose-bottomed cake tin, greased and base-lined with baking parchment.

Method

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

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

  3. Spoon on to the biscuit base and level the top. Chill in the fridge for at least four hours and up to 24 hours to firm up. (The cheesecake can be made up here up to one day ahead. Not suitable for freezing.)

  4. To serve, remove the cheesecake form the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.

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