Lemon & Ginger Cheesecake - cooking recipe

Ingredients

225 g crumbled gingernut biscuits
100 g melted butter
150 ml double cream
2 lemons, juice and zest of, grated
200 g sweetened condensed milk

Preparation

Mix biscuit crumbs with the butter and press into the base and sides of a 20cm flan tin. Chill until firm.
Whip the cream until softly peaking.
Stir in the lemon rind and juice.
Fold in the condensed milk.
Turn into the flan case and chill for several hours or overnight.
Decorate centre with lemon zest if desired.
Prep time does not include chill time.