• 175g digestive biscuits
  • 25g butter
  • 1/2 balls stem ginger
  • 2 x 200g cream cheese
  • 125g caster sugar
  • 60ml creme fraiche
  • 1 egg
  • 1 large or 2 small lemons
  • Handful of sultanas or raisins


  • STEP 1
    Preheat oven to 180C. Line 7 inch 18cm spring release or loose bottom tin with parchment paper.
  • STEP 2
    Mix first three ingredients in a food processor, press into base of tin, bake for 15mins
  • STEP 3
    Place remaining ingredients with grated rind and 4 tbsp juice in food processor , blend until smooth. Add to tin, bake for 35 - 40 mins until set, cool for 30 mins, dust with icing sugar , serve warm.

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