Mary Berry Lemon Curd Cheesecake​ Recipe

Mary Berry Lemon Curd Cheesecake is a classic British bake. Thick mascarpone and fresh lemon juice are gently mixed, spooned over a crushed ginger biscuit base, and chilled until firm.

If you do nothing else, mix the filling by hand with a wooden spoon. That’s the difference between a firm dessert and a split, runny mess. Mascarpone contains a massive amount of fat that breaks apart if you attack it with electric beaters. Taking sixty seconds to fold everything gently guarantees a clean slice later.

The ginger biscuit is doing more work than you’d think here. Without it, the whole plate tastes a bit flat and one-dimensional. The warm spice gives the base a punchy heat that stands up to the sharp citrus and heavy cheese. A standard digestive crumb just gets lost under all that rich topping.

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Mary Berry Lemon Curd Cheesecake Ingredients

For the Ginger Biscuit Base

• 200g (7oz) ginger biscuits
• 100g (3 1/2 oz) butter, melted

For the Filling

• 500g (1lb 2oz) full-fat mascarpone cheese
• 325g (11 1/2 oz) lemon curd
• Juice of 1 small lemon

For Decoration

• Fresh raspberries
• Fresh blueberries
• Icing sugar, for dusting

How To Make Mary Berry Lemon Curd Cheesecake

1. Prepare the tin: Lightly grease the base of a 20cm (8in) round loose-bottomed tin and line it with greaseproof paper. Leave the sides ungreased so the thick filling has something to grip as it chills down.
2. Make the biscuit base: Crush the ginger biscuits into fine crumbs and stir them into the melted butter until completely coated. Tip the wet crumbs into the tin and spread them out evenly right to the edges. Press hard with the back of a metal spoon to pack the crumbs down tight. A loose base crumbles apart when you try to lift the first slice out onto a plate.
3. Mix the filling: Put the mascarpone, lemon curd, and fresh lemon juice into a large mixing bowl. Stir everything together gently with a wooden spoon until the pale colour looks completely even. Stop moving the spoon the second those yellow streaks disappear. Pushing the cheese any further makes the oils seep out and ruins the firm texture.
4. Assemble the dessert: Spoon the heavy cheese mixture over the chilled biscuit base. Use a palette knife to push it right to the metal edges and flatten the top.
5. Chill and set: Cover the tin tightly with clingfilm, making sure the plastic doesn’t touch the surface of the cheese. Put it in the fridge for at least four hours to firm up properly.
6. Decorate: Take the tin out of the fridge and push the base up to release the metal ring. Peel away the baking paper, slide the base onto a flat plate, and scatter fresh raspberries and blueberries across the top just before serving.

Recipe Tips

• Mix by hand. Electric beaters work too fast and cause the dairy fat to separate, leaving you with a grainy texture.
• Make it yesterday. This sets much better if you leave it in the fridge overnight rather than rushing the chill time.
• Use full-fat cheese. Reduced-fat mascarpone contains more water, meaning your mixture won’t set firm enough to hold its shape.
• Soften the curd. If your jar is stiff straight from the cupboard, stir it vigorously to loosen it before adding it to the bowl.
• Warm the sides. Run a hot, damp cloth around the outside of the metal ring for a few seconds to help it slide off cleanly.
• Squeeze the lemon properly. Roll the fruit hard on the counter before slicing to break the internal membranes and get the maximum juice out.

What To Serve With Lemon Curd Cheesecake

A strong cup of black tea or a sharp espresso is the best option here. The bitterness counteracts the heavy cream and sugar in the dessert.

If you want to add more fruit, a spoonful of tart berry compote works nicely. Keep any extras sharp rather than sweet, like a handful of fresh blackberries, to offset the fat.

How To Store Lemon Curd Cheesecake

Fridge

Keep it in an airtight container in the fridge for up to three days. Cover the cut edges with a piece of clingfilm pressed directly against the cheese to stop it from drying out.

Reheat

Do not try to warm this dessert up. It must be served cold straight from the fridge or it loses its shape.

Freeze

You can freeze it whole or in individual slices for up to a month. Thaw it slowly in the fridge overnight before eating to keep the texture firm.

Mary Berry Lemon Curd Cheesecake Nutrition Facts

Per serving (1 of 8):

• Calories: 575 kcal
• Protein: 6g
• Fat: 45g
• Carbohydrates: 38g
• Sugar: 25g
• Sodium: 210mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my mascarpone mixture go runny?

Overmixing breaks the structure of the high-fat dairy. You only need to stir it until the wet ingredients combine, then stop immediately.

Can I use digestive biscuits instead of ginger biscuits?

Yes, but you’ll lose the sharp flavour contrast. The spice in the ginger stops the heavy filling from feeling too rich.

How long does Mary Berry Lemon Curd Cheesecake take to set?

It needs a bare minimum of four hours in the fridge. Leaving it overnight gives the best, firmest result for slicing.

Can I use cream cheese instead of mascarpone?

No, standard cream cheese has a different fat content and a sour tang. This specific set relies on the dense, mild nature of Italian mascarpone to work properly.

Do I need to bake Mary Berry Lemon Curd Cheesecake?

No, this dessert relies on chilled fat to hold its shape. Putting it in an oven at any temperature, even 160°C (325°F/Gas Mark 3), melts everything into a puddle.

Try More Recipes:

• Mary Berry Crumble Cheesecake​ Recipe
• Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe
• Mary Berry No Bake​ Vanilla Cheesecake