Best Cheesecake EVER

This cheesecake works for me every time, and each time I make it, it tastes better.

250g plain arrowroot biscuits (the homebrand ones are fine to use)
1/4 teaspoon ginger or cinnamon
125g butter, melted
500g cream cheese
3/4 cup caster sugar
3 eggs, separated
1/2 cup cream
2 teaspoons vanilla essence
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Grease a 23m springform cake tin and line base with baking paper.

Place the biscuits and spice in a food processor and pulse until crushed. Pour into a bowl and add melted butter. Mix (be careful if butter is still hot). Using fingertips, press the biscuit crumb mix into the base and up the side of the cake tin. Refrigerate.

Preheat oven to 180 degrees celsius.

With an electric mixer, beat the cream cheese and caster sugar together until soft, creamy and well combined. Add the egg yolks, cream, vanilla, lemon zest and juice. Beat for about 2 - 3 minutes, or until mixture is light and fluffy. If your mixture is not light enough, your cheesecake will not be as soft and light, so don't beat til just combined.

Clean and dry beaters and in a clean bowl beat egg whites to stiff peaks. With a metal spoon, carefully fold the eg whites through the cream cheese mixture.

Spoon mixture into prepared cake tin. Bake immediately for 35 - 40 minutes. You don't check if a cheesecake is ready like you do a cake, it's good if the middle isn't properly set. The trick is to see if there's a small wobble in the centre, and take it out if the top is starting to crack.

Serve with fresh whipped cream.

You can add things to the cheesecake. I recently tried 2 teaspoons of lemon mertyl instead of the lemon zest and juice, which gave it a pleasant summery taste. You could also try brushing melted chocolate over the biscuit base before pouring the the cream cheese. Berries are also a nice addition. Fold them through very lightly after the egg whites.

This recipe was based on the one from David Herbert's The Perfect Cookbook.