Lemon & Lime Cheesecake - No Bake - Perfect for Parties

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You will need:

• 800g Cream cheese
• 400g Whipped double cream - a.k.a heavy cream
• 130g Melted butter
• 350g Biscuits
• Zest from one lime
• 65g Icing sugar a.k.a confectioners sugar
• 125g White sugar
• 125ml Lemon juice
• 2 eggs
• 50g Butter
• Lemon Zest from 4 lemons

Method:

1. Make the lemon curd1. Dissolve sugar in lemon juice over heat, add the eggs and whisk regularly until thick2. Pour the mixture through a sieve into a bowl with the zest and butter and mix until the butter melts then allow to cool
2. Mix melted butter with crushed biscuits until the texture of damp sand and press into a 9 inch cake tin - store in the fridge whilst making cheesecake mix
3. Whip cream, add icing sugar, zest and cream cheese and mix until smooth
4. Pour cheesecake mix into the cake tin and distribute evenly over the base, levelling the top - add a layer of curd if desired
5. Evenly spread a layer of lemon curd over the top of the cheesecake

▼ GENERAL TIPS ▼

Store this covered (either in a tub or in cling film/plastic wrap) for up to 3 days.

Best made the night before you want to serve.

This cheesecake freezes really well - wrap well in cling film twice then freeze on the day you made the cheesecake/store in air tight tub. Store in the freezer for up to 4 weeks. To defrost, leave at room temperature for 2 hours, then remove cling film/tub lid and allow to defrost the rest of the way in the fridge. Do not re-freeze and consume within 48 hours of defrosting.