Ingredients
- 200g ginger biscuits
- 100g unsalted butter
- 400g full-fat soft cheese
- 50g icing sugar
- juice ½ lemon
- 1 tsp ground ginger
- 100g Greek yogurt
- 50g crystallised ginger, chopped
- roasted rhubarb or other seasonal fruit, for the topping
Method
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Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
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Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.