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Mary Berry’s Heavenly Lemon Cheesecake On A Ginger Crust

by motherandbaby |
Published on

Preparation Time

1 Hour

Serves

8

Puree

Blend some of the mascarpone with the berries for a creamy mixture for your baby.

Finger Food

Your toddler can eat the berries with his hands and dip them in the mascarpone.

Ingredients

  • 100g ginger biscuits, crushed

  • 50g 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

Perfect for wowing guests at dinner parties or as a sweet treat after a family dinner, this lemon cheesecake is simple to make.

1 Grease and line a 20cm (8in) round, loose-bottomed cake tin with baking paper.

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

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 four hours (or up to 24 hours) to firm up.

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

Find more recipes from Mary Berry here.

This recipe is taken from Cook Up A Feast by Mary Berry & Lucy Young (DK, £14.99).

Mary Berry & Lucy Young Cook Up A Feast

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