Prep time: 25 minutes Chilling time: 3 hours (best left overnight) Servings: 8-10

Light Lemon & Lime Cheesecake Recipe Ingredients: 1 packet Arnotts Marie biscuits, crushed 65g Caster Sugar 1 tsp Ground Ginger 2 tsp Gelatine & 45mls Hot Water 375g Cottage Cheese, sieved 150mls Low Fat Natural Yoghurt 1 Lemon, rind finely grated and juiced 1 Lime, rind finely grated and juiced 100g Butter salted

Directions:
Mix together crushed Marie biscuits, ginger and melted butter. Press onto the base of a lightly greased 20cm springform tin or loose bottom tin. Refrigerate until required.

Pour hot water into a heatproof bowl, add the gelatine quickly and stir briskly until dissolved. Leave to one side.

Mix cottage cheese, yoghurt and sugar together for 1 minute, then mix in the lemon and lime zest and juice. Add the gelatine then mix until smooth.

Pour mixture over biscuit base and chill for at least 3 hours or until set. Serve with cream, if desired.