Preparation time: 15 minutes + 2 hours freezing
Cooking : 10 minutes
Serves 6-8

250g packet gingernut cookies, broken roughly
60g unsalted butter, melted
250g pack reduced fat cream cheese
250g low fat ricotta
2/3 cup caster sugar
1 1/2 teaspoons finely grated lemon rind
250mls light thickened cream
15 fresh Australian lychees, peeled, seeded and chopped
extra lychees, to serve
lemon zest, to serve if desired

Method: To make the base, place the cookies in a food processor or blender and process to a coarse crumb. Add the melted butter and continue to process until fully combined. Remove the crumb mixture and press into the base of a greased and lined 20cm springform cake tin, pressing with your hand until the surface of the base is smooth. Cover and chill.

Place the low fat cream cheese, low fat ricotta, sugar and lemon rind in the bowl of an electric mixer and beat for a couple of minutes until well combined then add the light cream and continue beating for 5 minutes until mixture is smooth and thick. Stir through lychees.

Spoon the mixture into the tin over the biscuit base and smooth the surface. Cover and freeze for 2 hours or until filling is solid.

Take cake tin out of the freezer 15 minutes before serving. Carefully remove from tin and transfer to a serving plate.

Top with extra lychees and lemon zest if desired. Serve immediately.