This cheesecake is the perfect dessert for any summer holiday occasion! It features a crunchy gingernut biscuit base and a smooth, creamy mascarpone filling that’s both tangy and sweet. Topped with a layer of lemon curd and finished with mint and edible flowers, it’s as beautiful as it is delicious, making it a guaranteed crowd-pleaser. 

Ingredients

• 10 gingernut biscuits
• 100g butter, melted
• 15g honey
• 700g mascarpone cheese
• 1 lemon zest and juice
• 1 lime zest
• 1 tangerine zest
• 200-300g caster sugar
• 20g gelatin
• 300g lemon curd
• Butter, to grease
• Mint tips and edible flowers to garnish 

Base method

• Brush the base of a springform tin with butter and line with baking paper.

• Crush the biscuits into crumbs and mix with the butter and honey to create a sandy texture.

• Press the crumb mixture into the bottom of the tin with a spoon to form the base. Chill in the fridge

Cheesecake filling method

Add all the ingredients except the gelatin and lemon curd into a mixing bowl. Be careful not to overmix as that can cause the mixture to split. Adjust the sugar to your liking.

• Bloom the gelatin in a little water and melt in the microwave for approximately 15 seconds. Carefully stir into the mixture.

• Pour the mixture into the cake tin and let it set in the fridge overnight.

• Once set, coat the top of the cake with lemon curd then release the cake from its tin and garnish with mint tips and edible flowers.