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Lemon and ginger cheesecake with honey and mixed berries

Prep:

Cook:

Serves:

Photo: Ryan Bartley
Photo: Ryan Bartley

    Serves: 8

    Ingredients
    250g ginger biscuits, blitzed
    100g butter, melted
    600g soft cheese/plain cream cheese
    400ml thick double cream
    250g lemon curd
    4 heaped tbsp stem ginger and its syrup
    Zest of 1 lemon
    2 large pinches of sea salt
    2 tbsp honey
    100g mixed berries

    Method

    Line a 23cm spring form cake tin with baking parchment.

    Combine the blitzed biscuits with the butter and press into the tin. Refrigerate for 2 hours.

    Combine the cream cheese, lemon curd, cream, stem ginger and lemon zest, and mix well. Season with the sea salt to taste.

    Pour the cheese mixture into the chilled base and spread evenly. Refrigerate overnight or for at least 6 hours.

    Mix the berries with the honey and set aside.

    30 minutes before serving, remove the cake from the fridge and top with the berries and honey mixture.

    www.ryanbartleyfood.com

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