Buttery Biscuit Base
1 1/2 packs Ginger Nuts (you can use Digestives if you prefer)
125g Butter (melted)
Crush the biscuits (in a bag with the rolling pin is a good way) and stir in the melted butter.
Squish into a flan dish, press down hard with the back of a spoon and chill for 1-2 hours
Creamy Cheesy middle
300g Double cream – whipped
Add
250g Cream cheese
100g Caster Sugar
Zest and juice of 2 lemons
Whisk together and spread over the buttery biscuit base
Juicy Topping
Zest of 1-2 Lemons
120ml Lemon Juice (about 3-4 lemons)
60g Sugar
1 tbsp Cornflour
1 tsp Orange Juice
Warm through until it goes clear then put on the cheesecake and chill until setÂ