Lemon and ginger no-bake cheesecake

Prep time: 15 minutes
Chill time: At least 4 hours

Serves 8

Ingredients:

• 75g Grape-Nuts breakfast cereal
• 150g ginger biscuits
• 100g butter, melted
• 500g mascarpone
• 225g luxury lemon curd
• 40g crystalised ginger, chopped
• Zest and juice of 1 small lemon
• A small handful of fresh raspberries 
• A small handful of fresh blueberries
• Icing sugar, to dust

Method:

1. Grease and line the base of a 20cm round loose-bottomed cake tin with baking parchment. 
2. Crush the biscuits in the freezer bag with the rolling pin or blitz in a food processor.  Melt the butter in a small saucepan. Mix the biscuits and grape-nuts with the butter, then press into the base of the tin.
3. Put the mascarpone, lemon curd and lemon zest and  juice in a bowl and beat with spatula until smooth. Do not over mix.  Fold in the stem ginger.
4. Spoon onto the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up.
5. To serve, remove the cheesecake from the tin, peel off the baking parchment and arrange on a platter. Decorate the raspberries and blueberries and dust with the icing sugar.