Super Speedy Lemon and Ginger Cheesecakes

Cheesecake is a real crowd-pleaser and when I've got a group round I love to make it as it's sooooo easy.

This recipe is probably one of the simplest on the blog with barely three stages and only a handful of ingredients. What's more, this is best served in individual glasses meaning each of your guests feels a little bit more special! I've flavoured these cheesecakes with lemon curd and ginger biscuits but feel free to swap the biscuits for your favourites and the curd for any kind of jam or even Nutella.

Super Speedy Lemon and Ginger Cheesecakes
Serves 4-6

150g ginger biscuits 
40g melted butter 
3 tbsp caster sugar 
300g cream cheese 
200ml double cream, whipped to soft peak
3 tbsp lemon curd

Crumble the ginger biscuits and mix with the melted butter and 1 tbsp of the caster sugar in a bowl. Spoon into 4-6 tumblers and chill in the fridge to firm up. 

In a bowl, mix the cream cheese with the whipped double cream and the remaining sugar until combined. Spoon in the lemon curd and gently swirl through the mixture being careful so as not to over mix.

Spoon the cheesecake mixture on top of the biscuit base and chill until ready to serve.