Lime, Stem Ginger & White Chocolate Cheesecake

Who doesn’t love a cheesecake? I like using yoghurt in my cheesecake recipes instead of just cream cheese or double cream as I find it gives you a lighter, slightly sour flavour which works really well with the other sweet flavours. Paired with some indulgent white chocolate, a hit of citrus lime and stem ginger, this is light, fresh and a lovely way to end a meal.

(Serves 8-10 83p per serving)

1. Put 500g full fat greek style yoghurt in a clean tea towel over a sieve. Squeeze the yoghurt into a ball and squeeze out as much liquid as you can. Set aside.
2. Put 100g of hobknobs and 100g ginger nuts in a sealed freezer bag and crush with a rolling pin (I quite like leaving slightly bigger pieces for texture). You could also blitz them into a powder using a food processor. Add 65g of melted unsalted butter and stir through the crushed biscuits.
3. Line a cake tin with parchment and tip the biscuit mixture into the tin, pressing down with the back of spoon to get an even layer. Put in the fridge to harden up while you make the filling.
4. Put the drained yoghurt into a large bowl with the zest of two limes, 50g sieved icing sugar, 400g full fat room temperature cream cheese, 3 finely chopped balls of stem ginger and 2 tbsps of the syrup. Whisk with handheld beaters or in a freestanding mixer until combined.
5. Place 150g chopped white chocolate in a glass bowl. Sit this over a pan of gently simmering water until melted. Add to the cream cheese mixture and mix again.
6. Spread the cream cheese mixture over the biscuit based as evenly as you can and leave to set for at least 2 hours in the fridge. Serve in big slices and enjoy.