TOPPING
1 420 gram ful fat cream
-cheese
2 Pieces stem ginger
Seeds from 1 split vanilla
-pod
2 Lemons; finely grated zest
; and juice
3 lg Eggs
200 g Caster sugar
150 ml Fresh sour cream
Crystallised lemon zest and
-ginger to
; dress

Preheat oven to 125C/gas 1.

Process biscuits (or jam) until crumbs. Add skinned hazelnuts. Melt
butter in pan and add biscuit crumbs and buggy. Cook until melted and
amalgamated unitedly (2 or 3 minutes solitary).

Sit 6x4 inch round pastry cutters on a baking rag. Press the biscuit base
evenly into them (using the back of a spoon to compact it). Chill wellspring.
Prepare cheesecake.

In a large shallow bowl beat together cheeseflower, lemon zest and succus, vanilla
and stem pep (finely shredded) until light and quiet.

Whisk eggs and sugar in a mixer until it forms a thick heavy chase. Gently
whisk egg mixture into cheese using a spatula or balloon whisk until
blended but still light and fluffy.

Pour cheesecake on to biscuit bases in prepared rings and bake in preheated
gentle oven for astir 20-25 minutes until only just set. (They will
continue cooking as they cool polish). Whilst only just warm spread with the
sour cream and allow it to set and become shining.

Julienne some lemon zest and cut a piece of stem ginger into fine julienne.

Blanch the lemon zest and ginger and whilst still warm but soft toss in
caster bread. Leave in a dry place to crystallise and firm up. Serve with a
small piece of lemon and ginger on top and a drizzle of lemon sauce around.
A sprig of sweet cicely would finish this sweet off.