Ginger Recipe - Lemon Cheesecake

• 1x 300ml bottle of cream
• 1x 220gm tin highlander condensed milk
• 1⁄2 tsp vanilla
• 1⁄4 tsp salt
• juice of 2 lemons
• 1 pkt gingernuts
• 125gms butter (melted)

Base:
Crush gingernuts (eg. In a plastic bag with rolling pin or food processor). Mix with butter, press into tin, bottom and sides. Chill in fridge.

Make filling:
Whip cream, add condensed milk, lemon juice, vanilla and salt. Pour into base. Finely grate lemon rind on top to decorate.