Mary Berry is one of Britain’s most respected and well-loved gurus of the kitchen, especially when it comes to her sweet recipes.

From her classic Victoria sandwich cake to her sensational coffee and walnut cake and easy scones, Mary never seems to fail with her recipes.

After describing the cheesecake as “heavenly” and her “favourite” recipe, I decided to give this recipe a go for myself.

Despite the cheesecake needing several hours to set, it took less than 10 minutes to put together.

While a typical cheesecake uses digestive biscuits, this recipe calls for ginger biscuits which I thought was interesting.

When going through the ingredients, I decided to make two little tweaks. I doubled the amount of biscuits and butter as I was after a thicker base which paid off very well.

Ingredients 

100g ginger biscuits

50g butter, melted

Two 250g tubs mascarpone

325g jar luxury lemon curd

Juice of one small lemon (or one-third cup of lemon juice)

Fresh raspberries and blueberries, to decorate

Icing sugar, to dust

Equipment 

20cm round loose-bottomed cake tin, greased and base-lined with baking paper

Method 

I started by crushing up the biscuits in a zip-lock bag before mixing it with the butter in a bowl. I then pressed the mixture into the base of the tin (but not up the sides).

The next step was to put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.

I then poured the mixture onto the biscuit base and levelled out the top.

All that was left was to leave it to chill in the fridge for at least four hours and up to 24 hours to firm up – I left it for six hours and the cheesecake was perfectly set.

Once firm, I removed the cheesecake from the tin and decorated the top with a generous amount of raspberries and blueberries. I finished off by dusting icing sugar over the top.

The cheesecake ended up looking great, but it tasted even better. The ginger biscuits complemented the filling well.

It was definitely a good idea to double the amount of biscuits used as it balanced the sweetness and bitterness well.