250g ginger biscuits, blitzed
100g butter, melted
600g soft cheese/plain cream cheese
400ml thick double cream
250g lemon curd
4 heaped tbsp stem ginger and its syrup
Zest of 1 lemon
2 large pinches of sea salt
2 tbsp honey
100g mixed berries
Line a 23cm spring form cake tin with baking parchment.
Combine the blitzed biscuits with the butter and press into the tin. Refrigerate for 2 hours.
Combine the cream cheese, lemon curd, cream, stem ginger and lemon zest, and mix well. Season with the sea salt to taste.
Pour the cheese mixture into the chilled base and spread evenly. Refrigerate overnight or for at least 6 hours.
Mix the berries with the honey and set aside.
30 minutes before serving, remove the cake from the fridge and top with the berries and honey mixture.