Mary Berry lemon cheesecake on a ginger crust

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By Eithne Lister

Mary Berry lemon cheesecake on a ginger crust

Name: Mary Berry lemon cheesecake on a ginger crust
Cuisine: European, British
Ingredients: 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; 20cm (8in) round loose-bottomed cake tin, greased and base-lined with baking parchment

4 steps

Updated at: Wed, 16 Aug 2023 20:23:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4331.3 kcal (217%)

Total Fat347.8 g (497%)

Carbs242.7 g (93%)

Sugars183.3 g (204%)

Protein44.9 g (90%)

Sodium583.8 mg (29%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

100gginger biscuits

crushed

50gbutter

melted

2 x 250gmascarpone

325glemon curd

20cm, round, loose-bottomed, greased and base-lined with baking parchment

Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.