This softly set no-bake lemon cheesecake is super simple and gelatine free, so suitable for vegetarians. Ginger works well with lemon so we’ve used ginger biscuits ... the lemon curd in a ...

Place the biscuits ... sugar, lemon rind & juice over a pan of warm water and whisk until the curd shows signs of thickening, remove from heat, add Elderflower and spoon over the cheesecake ...

Once the cheesecake is cooled and set, it is cut into individual little bars and drizzled with cool, tangy lemon curd. Here I’ve used ginger biscuits as the base, to give a lovely warm hum ...

Crush the biscuits into fine crumbs and mix with the melted butter. Mix well. Press this mixture into the bottom of the pan, spread it evenly, and refrigerate. Lemon curd: Zest and juice the 3 ...

This lemon cheesecake ... parchment Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides) Put the mascarpone, lemon curd, and lemon juice in ...

and all you will have left to do is make the lemon curd and then dress your cheesecake before serving it. Pulse the biscuits for the base in a food processor until they are reduced to a crumb.