Ginger, Lemon & White Chocolate Cheesecake

What you’ll need:

400g cream cheese

50g icing sugar

2 lemons, juiced and zested

2tsp double cream

60g butter

150g Ringtons Ginger Snaps

Ringtons Gluten Free White Chocolate and Lemon Cookies

Method:

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!