Summer berry cheesecake

This easy-peasy cheesecake is quick to make and can be prepared a day in advance – perfect for entertaining.


  • 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
Summer berry cheesecake

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