Gently Melt the White Chocolate: Place chopped white chocolate into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir occasionally until the chocolate is almost melted. Remove from heat, stir until smooth, and set aside to cool for 10-15 minutes.

Create the Gingernut Crust: Place the gingernut biscuits in a food processor and blitz until they are fine crumbs. Add the soft butter and process again until the mixture clumps together.

Press and Chill the Base: Press the buttery biscuit mixture firmly into the bottom of a 20cm (8-inch) springform cake tin. Let the crumbs come a little way up the sides. Place the tin in the fridge to chill while you make the filling.

Start the Cheesecake Filling: Place the room temperature cream cheese in a large bowl. Beat with a wooden spoon or electric mixer until it is soft and smooth, with no lumps.

Fold in the Cooled Chocolate: Gently fold the slightly cooled, melted white chocolate into the softened cream cheese using a silicone spatula. Fold until it’s just combined.

Whip and Fold the Cream: In a separate bowl, softly whip the chilled double cream until it is noticeably thickened and just barely holds its shape (soft peaks). Do not overwhip.

Gently fold the whipped cream into the white chocolate mixture in two batches.

Finalize and Pour the Filling: Add the fresh lemon juice and vanilla extract to the bowl. Fold these in until everything is just incorporated. Pour and scrape the airy mixture into your chilled biscuit-lined tin.

Chill Overnight: Smooth the top of the cheesecake. Cover the tin with plastic wrap and refrigerate overnight (or at least 6-8 hours) to set completely.

Serve the Cheesecake: Before serving, let the cheesecake sit at room temperature for 10-15 minutes. Run a knife around the edge, then carefully unclip and remove the side of the springform tin.