Lemon and Ginger Cheesecake

This cheesecake is so simple to make and delicious to eat.

Ingredients

BASE

• 200g ginger biscuits - crushed (if you have a food processor, you can crush the biscuits using it. It will save you a lot of time!)
• 45g butter melted

TOPPING

• 200g cream cheese (I've only tried this with Philadelphia cheese, but I'm sure any soft cheese will do)
• 397ml tin condensed milk (sweetened)
• 2 Lemons ..rind finely grated and juice
• 142ml double cream

• Method

  • Combine crushed biscuits and melted butter, press into loose bottomed tin. Pop in freezer for 5-10 mins to harden up or leave in fridge for 20 mins (I usually put in the fridge because I tend to forget it in the freezer and it ends up freezing).
    
    To make topping whisk together cream cheese and condensed milk until smooth. Add lemon zest and juice (I tend to add bit by bit and taste to make sure I get the balance right). Add double cream, mix well. Spoon over the base and chill in the fridge for at least two hours (nothing will happen to it if it stays longer than that in the fridge).
  • 
    

  Enjoy!!!