Ingredients:

Base

• 150g ginger nut biscuits
• 50g butter

Filling

• 2 x 140g packets of lime jelly
• 200ml evaporated milk
• 200g cream cheese
• zest and juice of 3 limes

Instructions:

• Crush biscuits to a fine powder in a food processor.
• Melt butter and add mixing thoroughly.
• Press hard into a 2cm springform tin.
• Put in the fridge for at least an hour.
• Dissolve one packet of lime jelly crystals by putting it into a heatproof jug or bowl and add 100ml boiling water and stirring briskly.
• Whisk the evaporated milk until it's light and foamy.
• Add in the cream cheese and beat very well until the lumps are gone and the mix is smooth.
• Add the cooled lime jelly, the zest of 2 limes and the juice of 3 limes.
• Pour this creamy mix on top of the ginger biscuit base.
• Spread smoothly with your spatula.
• Place in fridge for 3 hours or until firm.
• Make second packet of lime jelly using 100ml of boiling water.
• Let this cool before pouring on top of set cheese cake.
• Place in ridge for an extra hour.

Extra:

• Wash and slice strawberries to place on top of the cheese cake just prior to pouring the second packet of line jelly.
• Experiment with various favours of Jelly and fruit.