Summer fruit cheesecake with lemon ginger crust

Spray a 28.5 x 18 x 3cm rectangular fluted loose- bottomed pan (find at Baker’s Secret) with cooking oil. Line base with baking paper.

Reserving 3 biscuits from each packet for another use, roughly break up remaining gingernut biscuits into the bowl of a food processor.

Add remaining lemon crisp biscuits then process until fine crumbs form. Transfer to a large bowl, stir in butter then spoon mixture into prepared tin. Using your fingertips, firmly press mixture into tin to line base and sides. Refrigerate for 30 minutes.

Meanwhile, to make filling, put gelatine in a small jug and mix with 2 Tbsp water. Set aside for 5 minutes. Microwave on high/100% for 30 seconds or until gelatine has dissolved. Set aside for 5 minutes.

Meanwhile, put cream cheese in the bowl of an electric mixer and beat on medium, using paddle attachment, until smooth.

Add icing sugar and vanilla and beat until sugar has dissolved. Add gelatine mixture and beat until combined. Pour 1⁄2 of the cream into cream cheese mixture and beat, using whisk attachment, until a smooth mixture forms.

Spoon cream cheese mixture onto chilled biscuit base and smooth surface. Refrigerate for 6 hours or overnight until set.

Put remaining cream in a large bowl and add extra icing sugar. Whisk until soft peaks form. Spoon cream on top of set cheesecake. Top with mixed fresh fruit, drizzle over passionfruit pulp then serve immediately.