How to make them

  1. Mix the melted butter and 1 packet of crushed Ginger Crinkle biscuits.
  2. Take a 20cm springform round cake tin and grease it with butter.
  3. Pack the biscuit mix into the bottom of the tin to form the base. Pop it in the fridge.
  4. Add the cream cheese and condensed milk to a medium-sized mixing bowl and whisk them together until smooth.
  5. Add in the lemon juice, zest and double cream, and whisk until combined.
  6. Spoon the cream mixture over the biscuit base and sprinkle on the rest of the crushed biscuits.
  7. Put the whole thing in the fridge.
  8. When cooled and set, slice up and serve.
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