White Chocolate and Lemon Cheesecake

For the Biscuit Base:
• 200g ginger biscuits
• 100g melted butter

For the Cheesecake:
• 600g full-fat cream cheese
• 2 tbsp icing sugar, sieved
• 1 tsp vanilla extract
• Grated zest from 2 whole lemons
• Juice from 1 whole lemon
• 250g white chocolate
• 200ml double cream
• Mini meringues and white
chocolate truffles to garnish

For the Biscuit Base:
STEP 1 Line a 23cm springform tin with parchment paper.
STEP 2 If using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
STEP 3 Meanwhile, using the My Menu Melt Function, melt the butter in a small saucepan.
STEP 4 Once melted, add the butter to your biscuit crumbs and mix together.
STEP 5 Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.

For the Cheesecake:
STEP 1 Place your cream cheese, icing sugar, vanilla, lemon zest and lemon juice into a large bowl and beat together until smooth.
STEP 2 Gently melt your white chocolate in a small saucepan using the My Menu Melt Function. Set aside and allow it to cool slightly.
STEP 3 Add the cooled melted white chocolate to the cheesecake mixture and stir together.
STEP 4 Whip the double cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
STEP 5 Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.
STEP 6 Decorate the top with chocolate truffles and mini meringues.
STEP 7 Pop the cheesecake in the fridge for at least 2 hours to firm up.