Cheesecake

  • 1 pack of digestive biscuits
  • 100g butter softened
  • 600g double cream
  • 375g can of condensed milk
  • Juice and zest of 2 lemons and 2 limes
  • Crush the digestive biscuits and mix throughly with the soft butter. Gently warmed in a pan if necessary to combine thoroughly.
  • Whip the double cream until stiff then whisk in the condensed milk, lemon and lime juice and zest.
  • Place a piece of non stick baking parchment on the base of a spring loaded tin.
  • Line the sides of the tin with further non stick parchment.
  • Fill the base of the tin with the crushed biscuit and butter mixture. Press down firmly.
  • Cover the biscuit mix with the cream mix.
  • Refrigerate for an hour or two until firm.