Ginger cheesecake roll

• 15 low protein ginger biscuits
• 1 tub of low protein cream cheese
• 300mls vegan double cream
• 25g icing sugar
• 1 tsp vanilla extract
• zest of 1 orange
• 100mls fresh orange juice

1. In a bowl, whisk the vegan double cream to soft peaks then, add the icing sugar, vanilla, zest of the orange, and the low protein cream cheese. Stir until combined.
2. Pour the orange juice into a small bowl, dipping one ginger biscuit into the orange juice for 2 seconds.
3. Next, place a teaspoon of the cheesecake filling onto the biscuit.
4. Then dip another biscuit into the orange and sandwich it together with this biscuit. Stand this up onto a serving plate that can fit into the fridge.
5. Repeat using all the biscuits and about ¾ of the cheesecake filling until you have a log of biscuits.
6. Spread the remaining mixture over the top and sides to completely cover the biscuit log.
7. Cover in plastic wrap and chill in the fridge for 12 hours. To serve, zest over another orange and/or low protein chocolate.

Chef's tips

• Add stewed rhubarb into the cheesecake filling.
• Serve with fresh fruit or berries.
• Use other low protein biscuits for this recipe.
• To make a chocolate cake, use chocolate biscuits, coco and low protein cream cheese.
• Great for parties, BBQs, celebrations and, for the whole family to enjoy.