Friday, 11 October 2013

Mary Berry’s Lemon Cheesecake on a Ginger Crust- Guest Post by Hannah Wood :-) [HOW TO MAKE]



Background: Any shift Hannah and I work together usually has a period of time dedicated to chatting about pudding, baking, Mary Berry or Paul Hollywood (The Silver Fox). So whenever Hannah tells me about a delicious pudding/cake/dessert she has made, I always ask her if she would like to write a guest blog post! And I must admit, I really really want to eat this cheesecake!!

What: Lemon Cheesecake on a Ginger Crust


  • 100 grams Gingernut Biscuits
  • 50 grams Butter melted
  • 500 grams Mascarpone Cheese
  • 325 grams Lemon Curd
  • 1 Lemon juice
  • Blueberries fresh for decorating
  • Raspberries fresh for decorating


  1. Grease and base line with parchment a 20cm loose bottom cake tin.
  2. Crush biscuits and Mix 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.
  5. Chill in the fridge for at least 4 hours and up to 24 hours to firm up. To serve, remove the cheesecake from the tin, peel off the baking parchement, and arrange on a platter. Decorate with the fruit and dust with icing sugar.

What was Good: It's incredibly easy to make and tastes amazing

What was Bad: I would definitely use more biscuits because I like a thicker base Winking smile

Would I Make It Again: Definitely make again!




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