medshi8 This smooth, tangy Mary Berry Lemon Cheesecake is made with a ginger biscuit base, rich mascarpone, and luxury lemon curd, ready in just over 4 hours including chilling time. The hero moment comes when you fold the lemon curd into the mascarpone, creating a velvety, pale yellow filling that holds its shape instantly. I love this recipe because it delivers a sophisticated dessert with absolutely no baking required.
Why This Classic Works
Mary Berry’s “Heavenly” lemon cheesecake works because it relies on the natural thickness of mascarpone and lemon curd rather than gelatine or eggs to set. I learned the hard way that using a lower-fat cream cheese results in a sloppy mess, so sticking to the full-fat mascarpone is non-negotiable for that sliceable texture.
The genius of this version is the ginger biscuit base, which adds a spicy warmth that cuts through the rich, creamy filling. It surprised me how such a simple mix—just beating three ingredients together—could produce a dessert that looks like it came from a patisserie.
Mary Berry Lemon Cheesecake Ingredients
- For the Base:
- 100g ginger nut biscuits (crushed)
- 50g butter (melted)
- For the Filling:
- 500g full-fat mascarpone cheese (2 x 250g tubs)
- 325g jar luxury lemon curd
- Juice of 1 small lemon
- For Decoration:
- Fresh raspberries and blueberries
- Icing sugar, to dust
How To Make Mary Berry Lemon Cheesecake
- Prepare the Tin: Grease a 20cm (8in) loose-bottomed cake tin and line the base with a disc of baking parchment.
- Make the Base: Place the ginger biscuits in a bag and crush them with a rolling pin until they resemble fine crumbs. Stir them into the melted butter until the mixture looks like wet sand, then press firmly into the base of the tin using the back of a spoon.
- Mix the Filling: Place the mascarpone, lemon curd, and lemon juice in a large bowl. Beat gently with a spatula or wooden spoon until the mixture is completely smooth and velvety—do not overbeat or it may become runny.
- Assemble: Spoon the filling over the biscuit base and smooth the top with a palette knife or the back of a spoon.
- Chill and Serve: Refrigerate for at least 4 hours (or overnight) to firm up. To serve, run a knife around the edge, remove from the tin, peel off the parchment, and decorate with fresh berries and a dusting of icing sugar.
Recipe Tips
- Room Temperature Mascarpone: Take the cheese out of the fridge 15 minutes before mixing. It makes it easier to beat out any lumps without overworking the mixture.
- Don’t Overbeat: Mascarpone can split or turn watery if whisked too vigorously. Use a spatula and stop as soon as the curd and juice are incorporated.
- Quality Matters: Since the lemon curd provides the main flavour and sweetness, use a “luxury” or homemade jar rather than a cheap, starchy value brand.
What To Serve With Lemon Cheesecake
The richness of the mascarpone needs something sharp to cut through it, which is why fresh raspberries or a tart fruit coulis work perfectly. You could also serve it with a very small pouring of single cream if you want to be indulgent, but honestly, the cheesecake stands well on its own.
How To Store
Store any leftovers in the fridge, covered, for up to 3 days. This cheesecake does not freeze particularly well as the mascarpone texture can become grainy upon defrosting, so it is best enjoyed fresh from the fridge.
FAQs
Can I use digestive biscuits instead?
Yes, digestives work fine if you prefer a neutral base, but the ginger nuts add a signature Mary Berry flavour profile that complements the lemon.
Why is my filling runny?
This usually happens if the mascarpone was over-whisked or if a low-fat alternative was used. Sadly, it won’t set firmer in the fridge if the structure is broken.
Do I need to use gelatine?
No, the thickness of the high-fat mascarpone and the starch in the lemon curd are sufficient to hold the shape once chilled.
Nutrition
- Calories: 492 kcal
- Total Fat: 37g
- Saturated Fat: 24g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrate: 35g
- Protein: 5g
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Mary Berry Lemon Cheesecake
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minutesMary Berry Lemon Cheesecake creamy smooth texture tangy lemon curd ginger biscuit base 4 hours 15 mins easy no-bake dessert. This simple recipe uses full-fat mascarpone and luxury curd for a velvety finish that requires no oven.
Ingredients
100g ginger nut biscuits (crushed)
50g butter (melted)
500g full-fat mascarpone cheese (2 x 250g tubs)
325g jar luxury lemon curd
Juice of 1 small lemon
Fresh raspberries and blueberries
Icing sugar, to dust
Directions
- Grease a 20cm (8in) loose-bottomed cake tin and line the base with a disc of baking parchment.
- Place the ginger biscuits in a bag and crush them with a rolling pin until they resemble fine crumbs. Stir them into the melted butter until the mixture looks like wet sand, then press firmly into the base of the tin using the back of a spoon.
- Place the mascarpone, lemon curd, and lemon juice in a large bowl. Beat gently with a spatula or wooden spoon until the mixture is completely smooth and velvety—do not overbeat or it may become runny.
- Spoon the filling over the biscuit base and smooth the top with a palette knife or the back of a spoon.
- Refrigerate for at least 4 hours (or overnight) to firm up. To serve, run a knife around the edge, remove from the tin, peel off the parchment, and decorate with fresh berries and a dusting of icing sugar.
