Lime Cheesecake

1. 1

   Preheat the oven to 200u00b0C

2. 2

   Mix all ingredients in a bowl, kneading thoroughly until combined.

3. 3

   Split the dough into two unequal halves, rolling them out separately to fit into the base of a 26cm baking paper lined springform.

4. 4

   Bake the thinner top for about 10 minutes or so until the crust is light golden, carefully remove from springform and leave to cool.

5. 5

   Bake the thicker base for about 15 minutes or so, then remove from oven and leave to cool in springform.

6. 6

   Whip the double cream until stiff peaks form, set aside.

7. 7

   In a separate bowl, whisk the lime juice and yoghurt. Depending on the type of gelatine you're using and the instructions on the packet, either add the sugar now or after.

8. 8

   Mix powdered gelatine into the lime yoghurt, whisking for about a minute until combined.

9. 9

   Add the sugar if you haven't already, whisking thoroughly.

10. 10

    Using a large spoon, gently mix in the double cream.

11. 11

    Pour mixture onto the base in the springform, cover it with the thin layer of crust and refrigerate over night. Sprinkle with icing sugar before serving.

* Per serving · 4 servings · Values may vary.

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