Cooking with Mary Berry covers a broad selection of recipes—brunch ideas, soups, salads, appetizers, mains, sides, and desserts—drawing on Mary’s more than 60 years in the kitchen. Many, like her French Onion Soup, Lemon Cheesecake, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary’s prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain’s favourite chef easy, and full-colour photographs of finished dishes provide inspiration along the way.

Perfect for cooks who are just starting out—and anyone who loves Mary Berry!

Mary Berry is a judge on The Great Holiday Baking Show and The Great British Baking Show. She has written over 80 cookbooks and is regarded as a “national treasure” in Britain. 

 

 

 

Cooking with Mary Berry: Classic Dishes and Baking Favorites Made Simple is available at Amazon.com and Indigo.

 

 

 

 

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Lemon Cheesecake on a Ginger Crust

Serves 8

493 Cals per serving

 

Ingredients

1 cup crushed gingersnaps

3 tbsp butter, melted

2 x 9oz (250g) tubs full-fat mascarpone

1 x 11 ½oz (325g) jar lemon curd

juice of 1 small lemon

fresh raspberries and blueberries, to decorate

confectioner’s sugar, to dust

 

Special equipment

8in (20cm) round loose-bottomed cake pan, greased, and bottom lined with parchment paper

 

Instructions

1. Mix the gingersnaps with the butter in a bowl, then press into the bottom of the pan (but not up the sides).
2. Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.
3. Spoon onto the cookie crust and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up.
4. To serve, remove the cheesecake from the pan, peel off the parchment paper, and arrange on a platter. Decorate with the fruit and dust with confectioner’s sugar.

Recipe reprinted with permission from DK Publishing.