Butter - 50g (add a little more if the mixture seems too dry)
Ground ginger - 0.50 teaspoon
Grease and line a cake tin - approx. 20cms diameter.
Grind nuts if not already prepared.
Add ground nuts to melted butter and press into cake tin to form a base. Put in the fridge until the filling is ready.
Cream together the cheese, sugar, grated lemon rind and juice, egg and vanilla extract. It should be able to be poured but not too runny.
Pour the filling onto the almond base.
Bake in a slow oven (about 160c) for 30 minutes. Leave in the oven to cool completely to minimise shrinkage of filling. Refrigerate before serving on its own, or with whipped double cream and a light sprinkling of nutmeg.