Recipe by Christian Gott
I think everyone loves the fresh taste of a creamy lemon cheesecake; this recipe uses ginger biscuits for a little zing to the base.
120g digestive biscuits
100g ginger biscuits
100g unsalted butter, melted
600g cream cheese
200g caster sugar
Grated zest and juice of 3 lemons
1. Butter a 23cm cake tin or flan ring. Blitz the digestive and ginger biscuits and a quarter of the sugar in a food processor until broken into a fine crumb. Add the melted butter and pulse until thoroughly mixed. Tip the crumb mix into the cake tin and gently press down. Place into a refrigerator and chill.
2. In a large mixing bowl, cream together the ricotta, cream cheese, the remaining sugar and the lemon zest and juice. When smooth pour over the chilled biscuit base and return to the refrigerator for around three hours until set. Carefully remove from the tin and garnish with berries before serving.