Ginger and Lemon Cheesecake Recipe

175 g/6 oz gingernut biscuit (cookie) crumbs
50 g/2 oz butter or margarine, melted
15 g/1 tbsp gelatine
30 ml/2 tbsp cold water
2 lemons
100 g/4 oz cottage cheese

100 g/4 oz cream cheese

50g/2 oz caster (superfine) sugar
150 ml plain yoghurt

150 ml double (heavy) cream

Method:

Stir the biscuit crumbs into the butter or margarine. Press the mixture into the base of a 20 cm/8 in loose-bottomed flan ring. Sprinkle the gelatine on the water, then dissolve over a pan of hot water. Pare three strips of rind from one lemon. Grate the remaining rind of both lemons. Quarter the lemons, remove the pips and skin and puree the flesh in a food processor or blender. Add the cheese and mix. Add the sugar, yoghurt and cream and mix again. Mix in the gelatine. Pour over the base and chill until set. Decorate with the lemon rind.