Citrus Cheese Cake

This is a contribution from my friend Kris (Sorry it took so long for me to post it Kris). She says "This is great as you can prepare it in advance, and keeps pretty well." Ingredients

• 300g tub of full-fat plain cream cheese (don't use reduced fat, it won't set)
• 1 lemon or lime
• icing sugar
• butter
• packet of ginger biscuits (if you can't find any, use digestives and add ground ginger)

Method;

• Empty the biscuits from their packet and loosely wrap in clingfilm. Now is the good bit if you are feeling a little stressed out.
• Smash them into tiny little bits with a rolling pin (the clingy means the crumbs won't fly everywhere).
• Melt a good knob of butter in a saucepan and when just melted remove from the heat and add the biscuit crumbs, thoroughly coating them until they all stick together.
• Line a loose bottomed cake tin with clingfilm and put the biscuit mixture in the base making sure it is spread evenly. Leave in the fridge to chill until set and hard.
• Empty the cream cheese into a mixing bowl. Add the juice of your lemon or lime and save the skin to use for zest.
• Add a few tablespoons of icing sugar, mix in and add icing sugar to taste, making sure it's still slightly tart.
• Add your mixture to your biscuit base, make sure it's evenly spread and then decorate the top with your zest.
• Leave in the fridge to set for a couple of hours, the longer the better.
• Cover the top with clingfilm so it doesn't dry.