Lemon ginger crunch cheesecake

This lemon cheesecake has a strong and smooth lemon flavour, which is supported perfectly by the ginger base.

Serves 6
Preperation: 30 minutes plus time for freezing.

Ingredients:

300g of ginger crunch biscuits
75g of butter
300g of philadelphia cream cheese
200g of icing sugar
100g of mascarpone
100ml of double cream
3 lemons (jest and juice required)
1tbsp on caster sugar

Method:

Crush the biscuits with a rolling pin, or your method of choice, until they resemble crumbs with the occasional bigger piece perfectly fine.
Melt the butter and mix together with the crushed biscuits.
Place in a round cake tin and push down to form a smooth base.
Put the tin in the fridge while you make the cream.
Add the icing sugar, philadelphia and mascarpone and whisk until it becomes a smooth cream - this is hard work at first but persist and whisking will become easier.
Seperately whisk the double cream and once thick add the jest and juices of two lemons.
Now fold this in to the cream cheese mixture until well combined.
Take the cake tin from the fridge and add the lemon cheesecake mixture - smooth the top and place in the freezer.
Finally, over a heat use a small amount of water to melt the caster sugar. Add the juice from the remaining lemon and heat until the mixture begins to caramalise. Take off the heat and allow the mixture to call.
Briefly take the cheesecake out of the freezer and using a teaspoon drizzle the cooled lemon mixture over the surface.