Ginger and lemon cheesecake

Spicy ginger nut base with a tangy lemony creamy filling makes these cheese cakes decadent and tasty.

For the base:

250 grams ginger biscuits
100g butter melted

For Filling:

250g cream cheese (Italian mascarpone)
100g icing sugar
50 ml double cream
1/2 teaspoon lemon essence

½ teaspoon lemon zest

For Garnish:

White chocolate swirls and milk chocolate lemon chocolate segments

Method:

Make the base:

1. Put the biscuits in a plastic food bag and crush to make crumbs using a rolling pin.
2. Transfer the crumbs to a bowl and then pour over the melted butter.
3. Mix thoroughly until the crumbs are completely coated and you have a coarse sand like texture. 

4.Spoon the mixture into 6 individual serving glasses to form a layer approx 1.5 inches thick. Chill in the fridge for 1 hour to set firmly.

Make the filling:

5. In a bowl add the cream cheese, the cream, the lemon essence, lemon zest and the icing sugar. 
6. Whisk the mixture thoroughly until it’s thick, smooth and creamy. Place a star nozzle in a large piping bag and fill it with the mascarpone mixture. Keep aside in fridge until ready to use.
7. Remove the biscuit filled glasses from the fridge and pipe a generous layer of the mascarpone mixture on onto the chilled biscuit base. Return the glasses to the fridge to chill for 1 hour.

8. To serve garnish with some white chocolate swirls and lemon chocolate segments.

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