The Heavenly lemon cheesecake on a ginger crust Recipe was the favorite dessert at a charity buffet for 40 that Mary was a guest at it went like lightning. The other good news is that once you’ve collected the ingredients together, it takes 10 minutes.
Makes a 20cm (8in) cheesecake (serves 8)
Ingredients:
Special equipment 8in (20cm) round removeable-bottom tart pan, greased and lined with baking parchment
3 1⁄2oz (100g) ginger cookies, crushed
3 tbsp butter, melted
8oz mascarpone
11oz jar lemon curd
juice of 1 small lemon
fresh raspberries and blueberries, to decorate
confectioners’ sugar, to dust
Method:
1 Mix the cookies with the butter in a bowl, then press into the base of the pan (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 cookie base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up.
4 To serve, remove the cheesecake from the pan, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with confectioners’ sugar.
Great for a crowd...
You can make up to three cheesecakes at a time (but do not to overbeat 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.
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| Heavenly lemon cheesecake on a ginger crust Recipe |
