Crush your gluten free ginger biscuits. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits. Alternatively you can place them in a food processor and blitz, but don't over blitz them into a fine dust!

Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!

Pour your melted butter into your crushed biscuits and mix together in a bowl.

Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).

Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

To make your cheesecake filling, mix together your mascarpone, icing sugar, lemon curd, lemon juice and lemon zest. I use my standing mixer to do this on a low/medium setting for only about 10-20 seconds. You could use an electric hand mixer too.

Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!) It should end up being a nice, fairly thick mixture you can spoon - NOT a pourable consistency.

Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.

12 hours later and whilst the cheesecake is still in the tin, spoon your lemon curd on top and spread an even, thin layer. Place back in the fridge briefly to chill (30 minutes would be fine).

Remove from the tin and keep refrigerated until serving, or if you have any leftovers. Enjoy!