What you’ll need:
400g cream cheese
50g icing sugar
2 lemons, juiced and zested
2tsp double cream
Whisk together the cream cheese, lemon juice, lemon zest, icing sugar and double cream.
To make your biscuit base, bash the Ginger Snaps into crumbs, melt the butter and combine. Using the back of a spoon, firmly and evenly press the mixture into your tin or mould. Top the base with your cheesecake mixture and chill in the fridge until firm.
Finally, finish with White Chocolate and Lemon Cookie crumbs. Enjoy!