Lemon and lime cheesecake slice

You can put this cheesecake in a square or rectangular tin to give neat slices or use a traditional round tin, if you prefer.

Ingredients

Serves: 10

Ready in: 25 mins, plus chilling

• 200g pack Co-op Ginger Biscuits
• 75g unsalted butter, melted, plus extra for greasing
• 2 x 200g packs Co-op Soft Cheese
• 100ml double cream
• 100g icing sugar
• 1 lemon, zested and juiced
• 1 lime, zested and juiced, plus extra lime zest, to decorate
• Lemon curd, to decorate

Method

1. Lightly grease and line a 20cm square springform cake tin.
   
2. Whizz the biscuits in a food processor or put them in a food bag and bash with a rolling pin to make fine crumbs. Combine with the melted butter and press into the base of the prepared tin. Chill to set while you make the filling (for at least 10 minutes).
3.  In a large mixing bowl, beat the soft cheese, double cream and icing sugar with the lemon and lime juice and zest until smooth and creamy.
4.  Spread over the biscuit base, smooth with the back of a spoon until level and chill for a few hours, or overnight, until set.
5.  Swirl lemon curd over the top of the cheesecake and scatter with some extra lime zest. Cut into slices, to serve.