• 170g gluten-free stem ginger biscuits
  • 100g unsalted butter, melted
  • 300ml double cream
  • 100g icing sugar
  • 250g cream cheese
  • 2 lemons, zested and juiced


  • STEP 1

    Line an 18cm springform cake tin with baking paper on the base. Blitz the biscuits in a food processor for 2-3 mins or until they resemble breadcrumbs. Combine with the melted butter then press evenly into the base of the tin with the back of a spoon. Cover and put in the fridge while you prepare the filling.

  • STEP 2

    Whip the double cream in a fresh bowl until it forms soft peaks. Sift in the icing sugar and add the cream cheese, lemon juice and zest (save 1 tbsp to garnish). Fold the mixture until thoroughly combined.

  • STEP 3

    Remove the cheesecake base from the fridge and spoon on the cream mixture, smoothing the top with the back of the spoon. Cover and return to the fridge for 2 hrs 30mins or until fully set. Gently remove the cheesecake from the tin and sprinkle over the remaining lemon zest to serve.

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Tracey Raye - Health Editor & NutritionistHealth Editor & Nutritionist

Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.

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