base

• 90g

  butter

• 160g

  ginger bread

• 1 tbsp

  syrup

filling

• 160g

  caster sugar

• 350g

  cream cheese

• 150g

  creme fraiche

• 2

  eggs

• 1

  lemon

• 250g

  mascarpone

• 2 tbsp

  plain flour

• 1 tsp

  vanilla extract

lemon curd glaze

• 90g

  butter

• 2

  eggs

• 1

  lemon

• 120g

  sugar

• Start with the lemon curd glaze so it has time to cool fully. Whisk the lemon juice and zest, sugar and eggs to combine. Add this to a pan and warm over low heat gradually, adding in the melted butter whilst whisking constantly. Remove from heat when the mixture coats the back of a spoon. Let the lemon curd cool, stirring intermittently so it doesn’t go lumpy.

• For the buttery biscuit base, melt the butter in a pan and add the syrup. Whilst this is happening, blitz the gingerbread in a blender (or mash in a pestle and mortar) and then combine with the melted butter mix.

• Press the biscuit mixture into a greased 20cm springform cake tin (line the bottom with greaseproof paper if you want to be safe).

• Bake the buttery biscuit base for 10 minutes at 160°C, then cool on a wire rack.

• To make the filling, start by beating the mascarpone and cream cheese in a mixer until smooth and then add the sugar and flour whilst continuing to mix.

• Whilst still mixing, add the vanilla extract and the lemon juice and zest.

• Add the eggs and then pour in the creme fraiche. Stop mixing once combined - don’t over-beat.

• Re-grease the sides of the tin and add the filling.

• Put back in the oven at 160°C for 10 minutes, then reduce the heat to 90°C and bake for about 40 minutes. Turn the oven off when the top of the cake gives a slight wobble when you shake it. Leave it in the oven for a couple of hours until cool.

• Add the lemon curd glaze to the top of the cake and then let set fully in the fridge.