This easy-peasy cheesecake is quick to make and can be prepared a day in advance – perfect for entertaining.
Ingredients
- 100g/3½oz butter, melted, plus extra for greasing
- 300g/10½oz gingernut biscuits
- 3 sheets leaf gelatine
- 500g/1lb 2oz mascarpone
- 1 lemon, zest and juice
- 200ml/7fl oz double cream, lightly whipped
- 175g/6oz golden caster sugar
- 2 tbsp cold water
- 4 tbsp ready-made lemon curd
To serve
- 450g/1lb summer berries
- few mint sprigs
- icing sugar, for dusting
Method
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Grease the base and sides of a 23cm/9in spring-form cake tin with a little melted butter and line with greaseproof paper.
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Chop the gingernuts in a food processor until they resemble breadcrumbs (alternatively, place them into a resealable freezer bag and bash with a rolling pin).
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Transfer the biscuit crumbs to a bowl and stir in the melted butter until well combined. Spoon the mixture into the prepared cake tin and press down into an even layer using the back of a wooden spoon. Chill in the fridge until needed.
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Meanwhile, soak the gelatine leaves in a bowl of cold water until pliant, about 10 minutes.
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Fold the mascarpone, lemon zest, lightly whipped double cream and caster sugar together in a mixing bowl until just combined.
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Heat the lemon juice and two tablespoons of water in a non-reactive saucepan over a low heat. Once pliant, squeeze any excess water from the gelatine leaves and add them to the warm lemon juice, stirring to dissolve.
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Fold the lemon and gelatine mixture into the mascarpone mixture until well combined. Marble through the lemon curd, a spoonful at a time.
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Pour the mixture on top of the cheesecake base, smoothing the top with a palette knife. Cover with cling film and chill in the fridge until set, preferably overnight.
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To serve, carefully remove the cling film and spring-form surround from the cheesecake and place onto a serving plate or cake stand. Top with a few summer berries, garnish with mint sprigs and dust lightly with icing sugar. Serve immediately.