Equipment: 7in (18cm) round loose bottomed cake tin
4oz (115g) Ginger nut biscuits, crushed
1½ oz (40g) Butter, melted
9oz (250g) Soft cream cheese
14 oz (397g) tin Condensed milk
2 Large lemons zested and juiced
2 tbsp (30ml) Lemon curd
To serve - Häagen-Dazs Strawberry Cheesecake Ice Cream
1. Mix together the crushed ginger biscuits and the melted butter. Press into the tin so the bottom is all covered. Put in the fridge while you prepare the rest of the cheesecake.
2. Beat together the cream cheese and condensed milk. Add the lemon zest and juice and stir in. Spoon on top and chill for at least an hour.
3. Dot the lemon curd on top and then lightly cut through the top with a knife to link them together. Chill again and then serve with the Häagen-Dazs Strawberry Cheesecake Ice Cream.
I was sent vouchers for the Häagen-Dazs Strawberry Cheesecake Ice Cream.