Instructions: Line the base of an 180mm round springrelease cake tin with nonstick baking parchment.

For the base put the digestive biscuits butter and stem ginger in a food processor and work until crumbed and evenly blended.

Transfer the mixture to the cake tin and spread evenly.

Press onto the base of the cake tin using a potato masher.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf set on the runners just above for 15 minutes or until just beginning to change colour.

Remove the plain shelf from the ovento cool.

Place on the grid shelf on the fourth set of runners in the baking ovenand cook for 15 minutes until beginning to colour.

Place the ingredients for the filling in the food processor and blend until smooth. Spoon the cheese mixture onto the warm biscuit base spreading evenly.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf just above for 25 minutes then transfer the plain shelf to the middle of the simmering oven.

Position the cheesecake tin on this shelf towards the back and cook for a further 15 minutes.

With the grid shelf on the fourth set of runners in the baking ovenbake the cheesecake for 40 to 45 minutes or until just set.

Leave the cheesecake to cool in the tin on the back of the cooker for 30 minutes. Loosen the edge of the cheesecake with a palette knife then remove the side of the tin.

Carefully transfer the cheesecake to a serving plate (or leave on the tin base if preferred).

Serve warm or cold generously dusted with icing sugar if desired.

Variation. Omit the stem ginger from the base. Use an extra 25g digestive biscuits.

This cheesecake is unusually light in texture. The sharpness of the lemon cuts the richness of the cream cheese to create an irresistible dessert. A simple berry compote is the perfect complement.

Serves 6

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