Prepare the base by breaking the biscuits into a fine rubble and add the melted butter. Mix thoroughly. Press evenly into the bottom of the flan tin.
Refrigerate whilst preparing the filling.
Put the gelatine into a small cup with three tablespoons cold water and stand this in a small saucepan of barely simmering water. Leave for 10 minutes until the gelatine looks transparent.
Next blend the cottage cheese, egg yolks and sugar in a liquidizer for one minute. Add the lemon zest, juice and gelatine (pass it
through a strainer). Blend until well combined and the mixture smooth.
Whip the cream into soft peaks and fold this, together with The King’s Ginger into the cheesecake mix. Pour into the flan tin, cover and chill for three hours.
Serve: Decorate with small pieces of chopped crystallized ginger.Reprinted with permission of The King's Ginger.