Lemon & Ginger Cheesecake by Vicky Noakes
Method:
The base is 50g of melted butter and 110g of bashed Ginger Crunch biscuits mixed together and pressed into a loose bottomed tin (so you can push it out in all it’s glory the next day)
Topping is 500g of mascarpone and 325g of Tiptree lemon curd mixed together till smooth. Spread it on top of the biscuit base and leave in the fridge overnight. Decorate with whatever soft fruit you have and a bit of icing sugar if you like it
- Alberto Llaguno
