Perfect for wowing guests at dinner parties or as a sweet treat after a family dinner, this lemon cheesecake is simple to make.
1 Grease and line a 20cm (8in) round, loose-bottomed cake tin with baking paper.
2 Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides).
3 Put the mascarpone, lemon curd and lemon juice in a bowl and beat with a spatula until smooth.
4 Spoon on to the biscuit base and level the top. Chill in the fridge for at least four hours (or 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 with the fruit and dust with icing sugar.
This recipe is taken from Cook Up A Feast by Mary Berry & Lucy Young (DK, £14.99).