Lightly grease an 18cm/7-inch flan dish.

Mix the melted butter with the soft brown sugar and the crushed biscuits. Press the biscuit crumb mixture evenly over the base of the dish.

Chill the biscuit base, for at least 1 hour, in the refrigerator.

Beat the curd cheese with the egg yolks, lemon rind and sugar. Stir in the yoghurt.

Dissolve the gelatine in the water, and add this to the cheese mixture, stirring thoroughly, to incorporate evenly

Stir in the lemon juice, and put the cheese mixture to one side, until it is on the point of setting.

Whisk the egg whites, until they are stiff, but not dry, and fold these lightly but thoroughly, into the cheese mixture together with the chopped stem ginger.

Spoon this mixture into the prepared flan dish, smoothing the surface level.

Chill the cheesecake for 3-4 hours, until the filling has set completely Swirl the natural yoghurt over the top of the cheesecake, and decorate with the strips of lemon peel, or lemon twists.