Chocolate & Lime Cheesecake

What do you do when you drop a carton of cream cheese out of the fridge and it splits?
Make cheesecake of course.

I had also just made a litre of natural yoghurt so it was a perfect way to combine the 2 in a dessert for the weekend. I strained the yoghurt through a sieve lined with kitchen paper to remove any of the excess juice beforehand but you could use a thick set yoghurt or double cream instead.

    

Chocolate & Lime Cheesecake

1 litre of natural yoghurt (or use 600ml lightly whipped double cream)

250g Digestive biscuits

25g Cocoa powder

85g butter, melted

1 block of Lime jelly

300g full fat cream cheese

100ml boiling water

• Strain the excess liquid from the yoghurt as mentioned above & discard the liquid
• In the meantime crush the biscuits until they are a fine crumb
• Stir in the cocoa powder and melted butter and mix well
• Press into the base of a loose bottomed or springform cake tin & refrigerate
• Stir the block of jelly into the boiling water until dissolved & allow to cool
• Beat the cream cheese gradually into the yoghurt & stir in the cooled jelly
• Pour onto the base and place in the fridge for around 4 hours until set
• Decorate with cocoa powder or melted chocolate