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1
Preheat oven to 125C.
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2
Process biscuits (or crush) until crumbs.
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3
Add skinned hazelnuts.
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4
Melt butter in pan and add biscuit crumbs and nuts.
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5
Cook until melted and amalgamated together (2 or 3 minutes only).
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6
Sit 6x4 inch round pastry cutters on a baking sheet.
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7
Press the biscuit base evenly into them, using the back of a spoon to compact it.
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8
Chill well.
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9
Prepare cheesecake.
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10
In a large shallow bowl beat together cheese, lemon zest and juice, vanilla and stem ginger until light and smooth.
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11
Whisk eggs and sugar in a mixer until it forms a thick heavy trail.
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12
Gently whisk egg mixture into cheese using a spatula or balloon whisk until blended but still light and fluffy.
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13
Pour cheesecake onto biscuit bases in prepared rings and bake in preheated gentle oven for about 20-25 minutes until only just set.
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14
(They will continue cooking as they cool down).
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15
Whilst only just warm, spread with the sour cream and allow it to set and become glossy.
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16
Julienne some lemon zest and cut a piece of stem ginger into fine julienne.
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17
Blanch the lemon zest and ginger and whilst still warm but soft toss in caster sugar.
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18
Leave in a dry place to crystallise and firm up.
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19
Serve with a small piece of lemon and ginger on top and a drizzle of lemon sauce around.
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20
A sprig of sweet cicely would finish this dessert off.
