Heavenly Lemon Cheesecake on a Ginger Crust

Directions

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.

5. 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.

Excerpted from Cook up a Feast by Mary Berry & Lucy Young Copyright © 2010 by Dorling Kindersley. Excerpted by permission of DK Publishing.