CITRUS CHEESECAKE WITH GINGER CRUMB CRUST

Preparation Method :

• The Crust: Grease a 9-inch spring form tin and line sides with baking parchment.
• Crush biscuits to make fine crumbs. Mix crumbs with melted butter and cinnamon. Press over base of pan and chill
• In a measuring jug, combine lemon juice with enough orange juice or water to half a cup.
• Sprinkle gelatin on top. Allow to soften for 5 minutes, then dissolve gelatin by microwaving on low power for 3-4 minutes.
• The Cheesecake : In a bowl, beat cream cheese with yogurt, double cream and half the sugar until smooth. Whip cream until it just holds its shape.
• Stir in lemon rind and dissolved gelatin. In another bowl, whisk egg whites until stiff, then whisk in remaining sugar.
• Fold whites into yogurt mixture and pour into crust. Smooth and chill for 3-4 hours or until set.
• The Topping: Arrange orange slices on top of cheesecake. Dissolve gelatin in orange juice, allow to cool, then spoon juice over orange slices.
• Return cheesecake to fridge until set. Transfer cheesecake to serving plate and serve.