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Method:
First grease a 20cm (8inch) loose based cake tin then line the base with parchment paper.
Put the Ginger Shortbreads into a plastic bag and bash with a rolling pin until they form crumbs.
Mix the crushed biscuits with the butter in a bowl then cover the base of the tin.
Put the mascarpone, Lemon Curd, and lemon juice in a bowl and beat until smooth.
Spoon on to the biscuit base and level the top. Chill in the fridge for 4 hours until firm. This can be made the day before.
When you want to serve the cheesecake, remove it from the tin and take off the baking parchment. Decorate with the fresh fruit.
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