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This is how I make lemon burnt basque cheesecake served with raspberry coulis and fresh raspberries. Ingredients: For the gingernut base: - 250g gingernut biscuits - 100g unsalted butter, melted - A pinch of salt For the cheesecake filling: - 600g full-fat cream cheese (Philadelphia or similar) - 250g caster sugar - 4 large eggs - 300ml double cream - Zest and juice of 2 lemons - 1 tsp vanilla extract - 2 tbsp plain flour Method 1. Preheat oven to 220°C (200°C fan). Line a 9-inch springform tin
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