Mary Berry of “The Great British Bake-off” fame, is one of those incredible foolproof recipe writers. This is a really quick, easy and scrumptious recipe that will be in your repertoire over and over and it only takes 10 minutes to make!!
3 ½ oz ginger cookies, crushed
1 ¾ oz butter, melted
2 x 8oz tubs mascarpone
12oz jar good quality lemon curd
Juice of 1 small lemon
Fresh raspberries and blueberries, to decorate
Icing sugar, to dust
1 x 8in round loose-bottomed cake tin, greased and base-lined with baking parchment
Serves: 8
Mix the cookies 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 cookie 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 cheesecake form 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 over-beat the mixture at step 2). If you’re making more cheesecakes than that, prepare them in separate batches.
PREPARE AHEAD
The cheesecake can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.