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For the base:
For the filling:
- 1 Line a 20cm spring form tin with non-stick parchment paper and set aside.
- Place the gingernut biscuits in a food processor and whizz to form a rough crumb — or place the biscuits in a sealable bag and use a rolling pin to crush them.
- Pour the biscuit crumbs into a bowl and add the melted butter. Stir together until the mixture resembles wet sand. Pour into the prepared tin and flatten it out to form an even base, pressing it right into the corners. Place in the fridge for at least 30 minutes or until ready to use.
- In a bowl, combine the mascarpone, lemon curd, lemon zest, lemon juice and icing sugar. Use an electric mixer to beat together until smooth.
- Pour in the double cream and whisk the mixture for two minutes longer or until the mixture has thickened to a spoonable consistency. Be sure not to over mix.
- Pour the mixture over the top of the biscuit base and smooth the top with a palette knife. Place in the fridge for at least four hours, or overnight.
- Once the cheesecake has set, pour over the lemon curd and use a palette knife to smooth it into an even layer.
- Remove the tin and gently remove the parchment paper. Use the palette knife to smooth out the sides.
- Place the whipped cream into a piping bag fitted with a star nozzle. Pipe swirls of cream on the top of the cheesecake.
- Place small slices of lemon in between the cream swirls and sprinkle the swirls with lemon zest. Slice and serve immediately, or return to the fridge until ready to do so
Per serving: 773kcals, 58.4g fat (31.6g saturated), 56.3g carbs (20.1g sugars), 15.6g protein, 0.6g fibre, 0.289g sodium
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