• 175g Ginger biscuits
  • 60g Butter
  • 250g Cream cheese
  • 1 Small tin of evaporated milk
  • 1 Lemon
  • 1tbsp Caster sugar


  • STEP 1

    Grease a 20cm flan tin.

  • STEP 2

    Break the biscuits into a plastic bag, then crush them into crumbs with a rolling pin.

  • STEP 3

    Melt the butter in a saucepan over a low heat. Add the crumbs and stir well.

  • STEP 4

    Press the mixture evenly into the flan tin. Put it in the fridge for 1 hour to let it harden.

  • STEP 5

    Grate the lemon rind. Then cut the lemon in half and squeeze out all the juice.

  • STEP 6

    Put the cream cheese into a big bowl and beat it with a wooden spoon to make it soft. Add the evaporated milk a little at a time beating all the while to make a smooth mixture.

  • STEP 7

    Quickly stir in the caster sugar, Lemon rind, and juice. When the mixture is smooth, pour it over the biscuit base, then level it with a knife.

  • STEP 8

    Cover the cheese cake with foil and put it in a fridge to chill for at least three hours. When it has set, decorate it with grated chocolate.