-
Line the bottom of a 8inch loose bottomed cake tin with greaseproof paper and set aside.
-
Either place the biscuits in a food bag and crush using a rolling pin or meat tenderiser until fine crumbs or alternatively place in a food processor and blitz for 30 sections to break down the biscuits.
-
Place the butter in a bowl and melt in 30 second blasts in the microwave, once melted, pour the biscuit crumbs and the butter into a large bowl and mix well.
-
Press the mix into the bottom of the cake tin, a wet metal spoon will allow you to push it down firmly without sticking to the spoon, and place in the fridge for half an hour to set.
-
To make the creamy lemon cheesecake part, zest and juice two lemons and add to a large bowl with the Philadelphia and icing sugar and whisk together using and electric whisk.
-
Place the cream in another bowl or jug and whisk until stiff then pour into the bowl with your cream cheese, whisk again to combine all together.
-
Spoon the mix onto of your ginger biscuits and level out the top with a spatula.
-
Whisk your next lot of cream and icing sugar together until stiff and then mix in your lemon zest and juice, load into a piping bag and add some pretty patterns to your cheesecake top.
-
Chop the crystallised ginger and add to the top of your cheesecake (you can leave this off if you wish but it gives some extra spice!)
-
Return to the fridge, ideally overnight but a minimum of 6 hours to firm up. When ready to serve, gently push the cheesecake out and slice!
Recipe in partnership with Horsham Gingerbread Bakehouse Horsham Gingerbread Bakehouse gluten free ginger biscuits contain gluten free oats, if you can't tolerate gluten free oats Tesco Free From Ginger Nuts or Asda Free From Gingerbread Men would be a good alternative.
