Lemon and Ginger Cheesecake (awesome easy, awesome tasty!)

Phwoar, at this festive time you need a lovely cheesecake. It's why we were given mouths! The ginger biscuits in this cheesecake works with the lemon and offsets the cheesy sweetness nicely and will have you clamouring for more!

Let's get to it!

You will need

120 grams of digestive biscuits (Graham's crackers)
30 grams of ginger biscuits
300 grams of cream cheese, I use Philadelphia cos I liked the song
90 grams of softened butter
80 grams of icing sugar
250 mls double cream (heavy man)
2 tablespoons of good lemon juice
1 teaspoon of vanilla extract

To make

Weigh out them biscuits

Then blitz them up in a food processor till crumbs before adding your softened butter and giving it a little bit more whizz to clump together.

Then press this into a cheesecake tin, the kind with the removable bottom (ooer, I said bottom!)

Mix your cream cheese, icing sugar, lemon juice and vanilla extract together.

Use an electric whisk to whip your cream up until thick

Something about an electric whisker always gets my dander up!

Gently and lovingly fold that cream into your lemony, cheesy, cakeymix.

Now smooth it onto your biscuit base with a nice bendy spatula

Hide it in the fridge for a few hours, then take it out, and remove from the tin. Yum yum yum!

Slice and serve this little minx!!

And eat!!!