Lemon cheesecake on a ginger crust - recipe

Lemon cheesecake on a ginger crust

  • Prepare

  • Serves

  • Cook

  • Skill



For the base

For the filling

For the decoration

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  1. 1

    Grease and base line with parchment a 20cm loose bottom cake tin.

  2. 2

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

    For this step you'll need:

    • 100g Gingernut biscuits
    • 50g Butter (unsalted) melted
  3. 3

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

    For this step you'll need:

    • 500g Mascarpone cheese
    • 325g Lemon curd
  4. 4

    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.

  5. 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.

    For this step you'll need:

    • Blueberries
    • Raspberries
    • 1 tbsp Icing sugar for dusting

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