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@marie
Ginger and Lime Cheesecake:
(enough to make a monster cake, you'll need a very deep 20cm spring-form tin):
1 or 2 packets of stem ginger biscuits (plus a small chunk of real ginger if you want)
For the base, crush the biscuits and press into the bottom of a 20cm spring-form tin.
For the filling, mix the sugar and cream cheese together. Whisk the lime juice with the double cream and crème fraîche to soft peaks. Fold everything together, and throw in some lime zest (and grated ginger if you're using it). Keep the mixture cool until you need it, but don't chill it
Spoon or pipe a layer of cheesecake mix over the biscuit base, add in extra layers of biscuit if you want.
Chill for at least 5 hours and keep chilled until you need to cut it.
The recipe is adapted from the Gordon Ramsey Chocolate Cheesecake one. I used extra light cream cheese, and half-fat crème fraîche and double cream for my cake though, which made it really light and a bit mousse-like, but it will slump if you serve it on a flat plate. If you use full-fat cheese and cream the cake will set much harder and will stand on its own on a plate.