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.
• 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
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.