Easy Lemon Cheesecake

Shopping list

• 100 g Ginger Nut Biscuits — crushed

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• 50 g Butter — melted

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• 500 g Mascarpone — 2 x 250g tubs

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• 325 g Luxury Lemon Curd (M&S Sicilian is great) — jar (M&S Sicilian)

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• 1 unit Lemon — Juice of

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• 1 unit Fresh raspberries for decoration — to decorate

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• 1 unit strawberries for decoration — to decorate

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• 1 unit blueberries for decoration — to decorate

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• 1 Unit Icing Sugar - dusting to decorate — to dust

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Step by step

1. 1

   Grease a c.20cm loose bottomed cake tin and line with parchment.

2. 2

   Mix the biscuits with the butter in a bowl then press to the base of the tin only, not up the sides.

3. 3

   Put the mascarpone, lemon curd and lemon juice in a bowl and beat together with a spatula until smooth.

4. 4

   Spoon onto the biscuit base and level off the top so its smooth and level.

5. 5

   Chill in the fridge for at least four hours and up to 24 hours to firm it up.

6. 6

   To serve, remove the cheesecake from the tin, peel off the parchment paper and arrange on a suitable dish

7. 7

   Decorate with fresh fruit to your preferred taste and dust with icing sugar