Summer meets autumn in this fool-proof dessert recipe

Lavender & Ginger Cheesecake

Ingredients
Lavender sugar:

100g caster sugar

3tsp dried lavender

Cheesecake base:

250g ginger biscuits

50g lavender sugar

60g butter, melted

Filling:

360g cream cheese

150g double cream

10g icing sugar

50g lavender sugar

1tsp vanilla extract

Fresh lavender sprigs, to, decorate

Method:
1) Break up the biscuits and blitz in a blender or food processor. Stir in the lavender sugar.

2) Pour the melted butter into the biscuit crumbs. Press the crumbs into the base and sides of a 20cm round loose based tart tin. Refrigerate for 30 minutes.

3) Whip together the cream cheese and lavender sugar. Set aside.

4) Whip the double cream and icing sugar until peaks form. Fold the double cream into the cream cheese mixture before stirring in the vanilla.

5) Transfer the cheesecake filling to the biscuit base. Decorate with sprigs of fresh lavender and refrigerate for one hour before serving.