lemon cheesecake

place the butter in the saucepan ready to melt.

when the butters melted, add the crushed up gingernuts to the butter, then mix well till the gingernuts are equally covered with the melted butter.

place the gingernut mix into a cheesecake dish of any of your choice, then put into the fridge for half an hour to cool.

place the cream fraiche into a large mixing bowl, add the pots of soft cheese then the juice of 2 and a half lemons, mix together with a whisk then add your icing sugar to how sweet you would like your dish to be.

once the gingernuts are cooled bring out of the fridge and place your cheesecake mix onto the base and place back into the fridge to set.

a 3 and a half cm deep and a 22 cm wide dish can serve up to 10 people all depending on how big you like your slices.