Mary Berry is a culinary icon in Britain, known for her simple yet delicious recipes. Her lemon cheesecake has been dubbed “heavenly” and her “favourite” recipe, and after reading those descriptions, I couldn’t resist giving it a try. Despite the cheesecake needing several hours to set, it only took me less than 10 minutes to assemble.
This recipe is a delightful twist on the classic cheesecake, using ginger biscuits instead of the usual digestive biscuits. I found this an intriguing substitution, and it added a unique depth of flavor to the base. While following the recipe, I decided to make a couple of small adjustments to create a thicker base. I doubled the amount of biscuits and melted butter, which turned out to be a great decision. The result was a perfectly balanced and satisfying base.
Here’s what you’ll need to make Mary Berry’s lemon cheesecake:
Ingredients:
* 100g ginger biscuits
* 50g butter, melted
* Two 250g tubs mascarpone
* 325g jar luxury lemon curd
* Juice of one small lemon (or one-third cup of lemon juice)
* Fresh raspberries and blueberries, to decorate
* Icing sugar, to dust
Equipment:
* 20cm round loose-bottomed cake tin, greased and base-lined with baking paper
Method:
1. Begin by crushing the biscuits in a zip-lock bag. Then, mix them with the melted butter in a bowl.
2. Press the biscuit mixture into the base of the cake tin, ensuring it doesn’t go up the sides.
3. In a separate bowl, combine the mascarpone, lemon curd, and lemon juice. Beat them together with a spatula until smooth and creamy.
4. Pour the lemon filling onto the biscuit base and spread it evenly to create a smooth top.
5. Refrigerate the cheesecake for at least four hours or up to 24 hours to allow it to set properly. I let mine chill for six hours, and it was perfectly firm.
Once the cheesecake has set, gently remove it from the tin. Decorate the top with a generous amount of fresh raspberries and blueberries. Finish by dusting the cheesecake with icing sugar.
The result is a beautifully presented cheesecake with an amazing flavor. The ginger biscuits complement the tangy lemon filling beautifully. The decision to double the biscuit and butter quantities paid off, balancing the sweetness of the filling with the subtle bitterness of the biscuits. This cheesecake is a delicious and easy treat that’s perfect for any occasion.
