Lime & ginger cheesecake

Preheat the oven to 170oC, gas mark 3. Line the base of a greased, 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a food bag and crush into crumbs with a rolling pin (or use a food processor). In a bowl, mix the crumbs with the melted butter, then tip into the base of the tin. Press down evenly and firmly with the back of a spoon. Bake for 15 minutes, then set aside to cool.

Use a wooden spoon to beat together the soft cheese, icing sugar and a pinch of salt until combined. Beat in the zest of 2 limes and the juice of 3. In a separate bowl, use electric beaters to whisk the cream until it’s just holding soft peaks. Gently fold the cream through the soft cheese mixture. Tip onto the cooled biscuit base, smooth the top, cover and chill for at least 4 hours (or overnight).

When ready to eat, remove the cheesecake from the tin and discard the baking parchment. Scatter with a little more lime zest and serve straight away.