Cheesecakes are an incredible choice for a dessert or a birthday cake alternative as they're easy to whip up and bursting with flavour. This particular recipe from queen of the kitchen Mary Berry is, according to her, one of the "simplest desserts" you could choose from her book "Cook Up a Feast". Incredibly, it takes just five minutes to prep and only 10 minutes more to create the cheesecake itself.
Mary has called this divine treat her personal "favourite pudding" that she's made, confessing it disappears "like lightning" when served to guests. Before diving into baking, grease a 20cm (an eight-inch) round, loose-bottomed tin and line the bottom with some good old baking parchment, reports the Express . Get your aprons ready - here's what you'll need: 100g (3 1⁄2 oz) ginger biscuits, crushed 50g (1 3⁄4 oz) butter, melted Two 250g tubs mascarpone 325g jar luxury lemon curd Juice of one small lemon Fresh raspberries and blueberries, to decorate Icing sugar, to dust Method: 1.
Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides). To crush the biscuits, Mary recommends placing the biscuits in a large, clear plastic bag. Lay the bag on a flat surface and firmly run a rolling pin back and forth over the biscuits.
You will soon see the biscuits break into smaller crumbs. Shake the bag occasionally to bring the large pieces to the surface. 2.
Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until.