Grease and line an 8x8 inch square pan and leave to one side. I used Wilton Bake Easy and grease proof paper.
Place ginger biscuits into your food processor and blitz until you have fine crumbs. Alternatively, you can place the biscuits in a Ziploc bag and smash with a rolling pin until you have fine crumbs.
Place the biscuit rubble into a medium sized bowl and pour the melted butter on top. Stir until all the crumbs are coated in butter, then tip into your prepared pan.
Press firmly into the pan until you have an even layer. I used the base of a measuring cup to ensure I get an even layer. Place in the fridge for 30 minutes.
Once the base has chilled, make the cheesecake: Place cream cheese, condensed milk, icing sugar and zest into a large bowl and whisk until smooth.
Add in your freshly squeezed lemon juice and whisk for 15-25 seconds until thickened and smooth. It will almost be a bit jelly like in consistency.
Tip on top of your chilled base and smooth over with the back of a spoon/spatula.
Place in the fridge for at least 3 hours, overnight if possible, until firm to the touch and it doesn't run when the pan is tilted.
Note: This cheesecake will not be 100% set like a baked one, it will always be a little bit softer, but it will keep its shape!
Once chilled, run a sharp knife around the edge of your pan and lift and wiggle the grease proof paper gently, until the cheesecake comes free. Transfer to a cutting board and slice into 12-16 bars - I find it easier to use a pizza cutter!
Lemon and Ginger Cheesecake Bars will keep in an airtight container, in the fridge for 3 days.