Deconstructed Lemon Cheesecake

Based on a Jamie Oliver recipe, this one is easy and quick and won’t fail to impress.

Makes 4


  • 10 gingernut biscuits
  • 60g of hazelnuts – buy the skinfree ones
  • 80g butter
  • 8 heaped tbsp of good quality lemon curd – if you’d like to make your own, it’ll take you 20 minutes, recipe here
  • 1 punnet strawberries – sliced
  • 250g mascarpone
  • 1 tsp good quality vanilla bean paste
  • 1 tbsp icing sugar
  • garnish optional – you can use grated dark chocolate or something like rose sugar


  • 4 Chilled serving glasses
  • Small saucepan
  • Scales
  • Food processor or go old school and protect bench with tea towel and beat with a rolling pin
  • Beaters
  • Spoons
  • Mixing bowls


  1. Make cheesecake base by crushing biscuits and nuts into fine crumbs and then mix with melted butter.
  2. Combine mascarpone, icing sugar and vanilla bean paste and whip until blended.
  3. Slice strawberries (for an adult version of this dessert, see below).
  4. Construct cheesecake by
    1. Evenly sharing base amongst glasses and pressing down firmly with spoon.
    2. Add 2 tbsp lemon curd per glass.
    3. Add berries.
    4. Top with mascarpone mix.
    5. If desired garnish with chocolate or rose sugar.
  5. Serve and scoff!

Variations and science stuff

  • Make your own lemon curd – click here. Also great for gifts!
  • For an adult version heat the strawberries in a small pot with a dusting of sugar and a splash of Cointreau, vodka or strawberry liquor. Allow to heat through, but not cook.
  • You can buy rose sugar from “Your Inspiration at Home”.
  • Make smaller versions in shot glasses for cocktail functions.