Mary berry lemon cheesecake recipe is one of the most famous and classic cheesecake recipes that suit all tastes. The tanginess of the lemon mixed in with the mascarpone cheese, plus the Christmas taste of ginger is heavenly. Topped up with some fruit, you officially have summer on a plate.
This cheesecake is suitable for all events, you can prepare it for your family, guests, on a holiday…because it goes with everything, and everyone will love it for sure! The best thing that I love about this cheesecake as well, is that it’s very simple and classic. So you can feel free to keep it simple with the garnish, or you can go over the top because it’s a perfect canvas. You can add different fruits, you can simply drizzle some chocolate sauce or honey on top of it, or after it chills in the fridge for at least 6 hours, you can spread over it your favorite jam and let it chill the fridge for few more hours before you serve it.
Mary Berry Lemon Cheesecake RecipeCourse: DessertDifficulty: Easy
- For The Crust
Ginger Biscuits – 3.50 ounces
Butter, melted – 1 ¾ cup
- For The Filling
Mascarpone cheese – 17.50 ounces
Lemon curd – 11.50 ounces
1 small lemon
Fresh blueberries, strawberries, and raspberries – for garnishing
- Start by greasing 8 inches round cheesecake pan, and line it with parchment paper to prevent the cheesecake from sticking to the pan.
- Place the ginger biscuits in a food processor, then process them until they become fine.
- Transfer the ground biscuits into a mixing bowl, then add to it the melted butter.
- Mix them well with your hands, until the mixture becomes crumbly.
- Transfer the biscuits mixture into the pan, then press it with your ends into the bottom. When done, use a spoon or spatula to level the top.
- Place the base in the fridge, and let it sit for at least 24 hours.
- Squeeze the lemon into a large mixing bowl, then add to it the mascarpone cheese, and lemon curd.
- Use a spatula to mix the ingredients gently until it becomes smooth and creamy.
- Pour the mixture on top of the cheesecake base then use the back of a spoon or a spatula to level the top.
- Place the cheesecake in the fridge, then let it sit from 6 to 24 hours at least so it can become firm.
- Gently remove the base from the cheesecake pan to a serving plate while making sure to remove the parchment paper from the bottom.
- Arrange the berries on top or any other fruits of your choice.
- Sift some icing sugar into a bowl, sprinkle it on top of the cheesecake, then service it and enjoy!
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 120mg 5%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Sugars 28g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed.
- If you are not a fan of ginger biscuits, you can use digestive biscuits instead.
- When mixing the filling, you need to be gentle and use a spatula. Make sure to not overmix it as well because it will cause the cake to crack.
- For the best results, the biscuit base needs to sit in the fridge for at least 24 hours before you serve it.
If you are looking for a simple crowd-pleasing cheesecake, the mary berry lemon cheesecake recipe is all you need. It’s a straightforward recipe, so it doesn’t matter if you know your way around the kitchen or not. If you follow the steps above, you will end up with a soft and smooth cheesecake that will melt in your mouth.