Triple ginger cheesecake

Ingredients

• 200 g ginger biscuits 
• 100 g butter unsalted
• 400 g full-fat cheese soft
• 50 g icing sugar 
• 0.5  juice of lemon 
• 1 tsp ground ginger 
• 100 g greek yogurt 
• 50 g crystallised ginger chopped
• 6 servings roasted rhubarb for the topping

Equipment

• food processor
• knife
• cake form

Directions

1. Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
2. Put the remaining ingredients into a food processor and whizz until smooth.
3. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set.
4. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.