Method

• Preheat oven to 170C – not fan bake Grease a 24cm spring-clip cake tin and line the base with baking paper
• Crush the ginger biscuits in a food processor, or put them in a plastic bag and bash them with a rolling pin, and mix with the melted butter
• Press the biscuit mixture into the base of the tin and cook in the preheated oven for 5 minutes
• Remove from the oven and leave to cool
• Put the cream cheese, curds, eggs, icing sugar, lemon zest, vanilla extract and custard powder into a large bowl and beat until well combined or you can pulse until smooth in a food processor if you want a smoother consistency
• Pour the mixture into the tin and cook for 40-45 minutes, until firm around the edge but slightly wobbly in the centre
• Remove it from the oven and leave to cool in the tin, then chill for at least 2 hours until firm
• Remove the cheesecake from the tin and place it on a serving plate
• Dredge with icing sugar and for some reason it works well with a generous spoonful of good berry jam!