First prepare the summer fruit compote: Put 675g of the best fruit in a bowl and set aside to defrost. Place the remaining fruit in a saucepan with sugar. Cook down for 1 minute; sieve and add to the remaining fruit.
Preheat oven to 180 C / Gas 4. Line the base of a 18cm (7 inch) spring-release tin.
Place biscuits, butter and stem ginger in a food processor and blend until crumbled. Press into base of tin and bake for 15 minutes until just beginning to brown.
Place cream cheese, caster sugar, creme fraiche, 1 egg, finely grated lemon rind and about 4 tablespoons of lemon juice in the clean food processor and blend until smooth.
Spoon onto base and bake for 35 to 40 minutes until just set. Cool for 30 minutes in tin. Loosen edges, then remove sides of the tin. Leave on base and serve warm, generously dusted with icing sugar. Serve with summer fruit compote.