Summer Berry Cheesecake | Constant Cookbook

Name: Summer Berry Cheesecake | Constant Cookbook
Ingredients: 100g/3½oz butter; 300g/10½oz gingernut biscuits; 3 sheets leaf gelatine; 500g/1lb 2oz mascarpone; 1 lemon; 200ml/7fl oz double cream; 175g/6oz golden caster sugar; 2 tbsp cold water; 4 tbsp ready-made lemon curd; 450g/1lb summer berries; few mint; , for dusting icing sugar; Grease the base and sides of a 23cm/9in spring-form cake tin with a little melted butter and line with greaseproof paper.; Chop the gingernuts in a food processor until they resemble breadcrumbs (alternatively, place them into a resealable freezer bag and bash with a rolling pin).; Meanwhile, soak the gelatine leaves in a bowl of cold water until pliant, about 10 minutes.; Fold the mascarpone, lemon zest, lightly whipped double cream and caster sugar together in a mixing bowl until just combined.; Fold the lemon and gelatine mixture into the mascarpone mixture until well combined. Marble through the lemon curd, a spoonful at a time.; Pour the mixture on top of the cheesecake base, smoothing the top with a palette knife. Cover with cling film and chill in the fridge until set, preferably overnight.

constantcookbook.com

This delightful no-bake lemon and berry cheesecake is a perfect summertime treat. The crunchy gingernut biscuit base complements the creamy mascarpone filling e

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Ingredients

100g/3½oz butter
300g/10½oz gingernut biscuits
3 sheets leaf gelatine
500g/1lb 2oz mascarpone
1 lemon
200ml/7fl oz double cream
175g/6oz golden caster sugar
2 tbsp cold water
4 tbsp ready-made lemon curd
450g/1lb summer berries
few mint
, for dusting icing sugar
Grease the base and sides of a 23cm/9in spring-form cake tin with a little melted butter and line with greaseproof paper.
Chop the gingernuts in a food processor until they resemble breadcrumbs (alternatively, place them into a resealable freezer bag and bash with a rolling pin).
Meanwhile, soak the gelatine leaves in a bowl of cold water until pliant, about 10 minutes.
Fold the mascarpone, lemon zest, lightly whipped double cream and caster sugar together in a mixing bowl until just combined.
Fold the lemon and gelatine mixture into the mascarpone mixture until well combined. Marble through the lemon curd, a spoonful at a time.
Pour the mixture on top of the cheesecake base, smoothing the top with a palette knife. Cover with cling film and chill in the fridge until set, preferably overnight.