6 inch springform tin
Ginger bread Ingredients
35g Oil
1 medium egg
50 SR Raising Flour
50g light brown sugar
1 TBSP Gingerwine
1 tsp ground ginger
40g golden syrup
Lemon Cheesecake Ingredients
250g Mascarpone
63g Icing Sugar
3 TBSP Lemon Juice (I used bottled)
150ml double cream
Decorations
Lemon Curd
150ml Double cream
2TBSP icing sugar
sliced lemon to decorate (optional)
Gingerbread method
Place all the ingredients in a bowl and whisk until well combined, transfer mixture into a 6 inch spring form tin with the bottom lined. I used the Ninja 9 in 1, bake function, 155 for 30mins. Leave the sponge to cool, once cooled loosen the edges of the sponge and release the springform tin. Now lock the springform tin back up with the sponge in place. The sponge is sticky so tends to stick to the sides well by loosen it before adding the cheesecake will ensure that the final release will not split the sponge.
Cheesecake method
Whip the mascarpone, icing sugar and lemon juice, whisk until everything is smooth, well combined. Add the double cream and whisk until thick. Transfer the mixture onto a fully cooled sponge. Refrigerate for at least 6 hours or overnight.
Decorations
Loosen 2 to 3 tbsp of lemon curd and apply to the top of the cake. I do not add lemon curd to the edges so the cream will not slip.
Whip the cream and icing sugar to soft peaks, pipe the cream onto the cake.
Decorate with fresh lemon slices, this is totally optional!
