Preheat oven to Steam or Sous Vide setting, 175°F (80°C), 100% humidity. Line the base of a 9” (22cm) springform pan with parchment paper, sealing the collar of the pan around the paper and leaving an overhang sticking out at the sides.

Put the cookies in a food processor and pulse until they form crumbs. Pour in melted butter and mix using the food processor. Press the crumbs into the bottom and up the sides of the prepared pan, compacting as much as possible. Put the pan in the freezer for 20 minutes.

(12 oz ginger cookies,¼ cup unsalted butter)

Make the filling. Rinse and dry your food processor bowl. Put the cream cheese and sugar into the processor and run until well mixed and smooth. Add the remaining filling ingredients. Run the processor again, just until the mixture is smooth. Don’t overmix because your cheesecake will end up with air bubbles.

(40 oz cream cheese, ¼ cup granulated sugar (see note in ingredients), 2 lemons,5 eggs,⅓ cup heavy cream)

Pour the filling over the chilled crust and tap the pan lightly on the counter to remove excess air. Cover the top of the pan with aluminum foil, then place in the oven and cook for 2 hours.

At the end of the cooking time, the cheesecake should be set but with a wobble in the center. Let it cool in the switched-off oven for an hour, then carefully remove the foil so you don’t get condensation on top of your cake. Allow to cool for a further hour, then refrigerate for at least 4 hours (overnight is best) or up to 3 days.

When you’re ready to serve, carefully run a thin-bladed knife around the edge of the cake to loosen, then remove the collar from the pan and transfer the cheesecake to a serving plate. Dress with sliced fresh fruit if you like, or go completely unadorned. Serve in thin slices.