Lemon and Ginger Cheesecake

7”/18cm round dish or loose bottomed tin, large mixing bowl, zester, grater and whisk

GINGER OAT BISCUIT BASE
150g Doves Farm Organic Ginger Oat Biscuits
75g butter

LEMON AND GINGER CHEESECAKE
1 tsp lemon zest, strips
1 tbsp lemon rind, grated
1 tsp fresh ginger, grated
200g full fat cream cheese
125g crème fraîche
2 tbsp light brown sugar
2 tbsp lemon juice
1 egg
butter, for tin

170°C, Fan 150°C, 325°F, Gas 3         

 Ginger Oat Biscuit Base

1. Rub some butter around the inside of a 7”/18cm round dish or loose-bottomed tin and pre-heat the oven.
2. Crush the biscuits into fine crumbs in a bag or food processor and tip them into mixing bowl.
3. Melt the butter, stir in the crushed biscuit crumb and mix well.
4. Press the mixture into the prepared dish. 

Lemon and Ginger Cheesecake

1. Make a teaspoon of lemon zest strips, cover and set aside for the topping.
2. Finely grate a tablespoon of lemon zest into a mixing bowl.
3. Finely grate a teaspoon of ginger into the bowl.
4. Add the cream cheese, crème fraîche, sugar, lemon juice and egg, and whisk together.
5. Pour onto the biscuit base and smooth the top.
6. Bake for 30-35 minutes.
7. Allow to cool in the tin before turning out.
8. Chill and decorate the top with the prepared lemon zest before serving.