INGREDIENTS
500 gr Cream Cheese
2 Tbsp Of Greek Yogurt
160 ml Tub Of Double Thick Or Cooking Cream
1 400 ml Tin Coconut Cream
Zest of 1 Lemon
1 Lemon Juiced
Biscuit Base
200 gr Digestive Biscuits {I used Arnott’s Shapes Cheddar Biscuits}.
120 gr Butter Melted
Double this amount for 12″ Spring Form Tin.
Add a little sugar if you want to.
METHOD
Biscuit Base
1 Put the biscuits into a food processor and blitz them until you have fine crumbs
2 Alternatively, place the biscuits in a freezer bag or between a clean tea-towel on a flat surface and crush them using a rolling pin,
3 Place the crumb in a glass bowl and add the melted butter mix well to completely combine4
4 Line the bottom of a 23cm spring-form tin, with baking parchment and put the biscuit mix in, press it down using the back of a spoon or a flat weight, the bottom of a heavy glass always works well, to get a flat even surface
5 Place in the fridge to cool and set for at least 30 minutes
Topping
1 Let cream cheese come to room temperature.
2 Put cream cheese, greek yogurt, cream and lime in a bowl and whisk together.
3 When Biscuit base is set add the topping over the base and level it out.
4 Return to fridge to set.
NOTE
Cheeses that can be used.
Philadelphia, Cottage Cheese, Ricotta Cheese.
