Triple ginger cheesecake

• ginger↗200g g

  biscuits

• unsalted butter↗100g g
• full-fat soft cheese↗400g g
• icing sugar↗50g g
• juice ½ lemon
• ground ginger↗1 tsp tsp
• Greek yogurt↗100g g
• crystallised ginger↗50g g

  chopped

• roasted rhubarb

  or other seasonal fruit, for the topping

Step-by-step instructions

1. 1

   Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.

2. 2

   Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.