Ingredients
200g ginger biscuits
100g unseasoned butter
400g full-fat soft cheese
50g powdered sugar
juice ½ lemon
1 tsp ground ginger
100g Greek dairy product
50g crystallized ginger, chopped
roasted rhubarb or alternative seasonal fruit, for the topping
Method
Whizz along the biscuits or crush in an exceedingly sealed bag till you get fine crumbs. Gently soften the butter, then combine into the crumbs. Press equally into a 20cm loosebottomed spherical cake tin. Chill within the icebox whereas you create the filling.
Put the remaining ingredients into a kitchen appliance and whizz till swish. contact the bottom, then swish the highest with a knife. Leave within the icebox nightlong to line. take away the cake from the tin and high with cooked rhubarb (recipe, below) or your selection of fruit.
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