Gluten Free Gingernut Lemon Cheesecake

Ingredients
- 200g Free From Gluten Gingernut Biscuits
- 85g butter, melted
- 400g cream cheese
- 60g caster sugar
- 2 Tbsp lemon juice, plus zest of 1/2 a lemon
- 200ml cream
Method
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1. Line the base of a 20cm spring form tin with baking paper.
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2. Place the biscuits into food processor and blitz until they resemble fine bread crumbs or place them into a plastic bag and bash with a rolling pin. Add the melted butter, mix well and place in the tin. Spread evenly pressing down with the back of a spoon. Place into the fridge for 10 minutes while you make the filling.
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3.Place the cream cheese, sugar, lemon juice and zest into a bowl and beat until smooth and well blended.
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4. Add the cream and continue to beat until the mixture is thick and smooth. Pour over the base, smooth the top and refrigerate for at least 4 hours or overnight.