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Zesty Lime Cheesecake with a Crunchy Biscuit Base
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This light and fluffy reduced-fat cheesecake, set with jelly, is so refreshing you'll want to treat yourself time and time again.
50g unsalted butter, cut into chunks
150g pack Waitrose Reduced Fat Chocolate Chip Cookies, crushed
135g pack Hartley's Lime Jelly, cut into small pieces
½ x 410g can Carnation Light Evaporated Milk, chilled
200g pack Waitrose Half Fat Extra Light Soft Cheese
Make a lemon cheesecake by replacing the grated zest and juice of the limes with the zest and juice of 1 lemon, and using lemon jelly instead of lime jelly.
Typical values per serving:
This recipe was first published in January 2007.