Mary Berry is joined by Lucy Young in the This Morning Kitchen to make a heavenly lemon cheesecake on a ginger crust.

Lucy has worked with Mary for the past 24 years to develop recipes and today the queen of baking and her assistant serves up a delicious cheesecake dessert.

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This lemon cheesecake was the favourite pudding at a charity buffet for 40 that Mary was a guest at – it went like lightening. The other good news in that once you’ve collected the ingredients together, it takes 10 minutes to make.

To make the cheesecake you will need the following ingredients:

100g ginger biscuits, crushed, 50g butter, 2 x 250g tubs mascarpone, 325g jar luxury lemon curd, Juice of 1 small lemon, Fresh raspberries and blueberries, to decorate and Icing sugar, to dust.

To bake:

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 a bowl and beat with a spatula until smooth

Spoon on to the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up

To serve, remove the cheesecake form the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.