Pudding Recipe = Lime & Lemon Fridge Cheesecake

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Pudding Recipe = Lime & Lemon Fridge Cheesecake– Serves 12

350g crushed rich tea biscuits
5 ml ground cinnamon
90 ml melted butter

15ml gelatin
30ml water
250g smooth cottage cheese
250ml plain yoghurt
1 x 397 tin condensed milk
30ml lime juice
60ml lemon juice
5ml vanilla extract

250ml double cream
15ml sugar
2.5ml gelatin
10ml grated lemon rind pinch of salt

Preheat the oven to 190 °C. To make the crust, crush the biscuits, add the cinnamon and blend it with the melted butter. Press the mixture onto the bottom of a 22 cm loose bottomed tin – it is a good idea to line the bottom of the tin with greaseproof paper, to make it easier to get the cheesecake on a display plate. Bake for about 10—15 minutes to crisp and brown lightly. Leave to cool.

Sprinkle the gelatin over the water and leave it to sponge. Beat the cottage cheese, yoghurt and condensed milk, slowly adding the lime and lemon juice and vanilla essence. Melt the gelatin in the microwave for about 30 seconds on high and add to the mixture. Beat the mixture thoroughly, getting rid of any lumps. Taste and add a little more lemon if it is too sweet. Pour the filling onto the prepared crust, and then refrigerate.

Half whip the double cream. Mix the sugar, dry gelatin, lemon rind and salt together and beat them into the cream until it holds soft peaks. Spread or pipe the flavored cream over the pie, then again refrigerate until serving time, preferably overnight. Release the tin only once the cake has set. Decorate with lime and lemon zest.