Serves eight portions


For the base

150g/5oz ginger biscuits

50g/2oz unsalted butter

For the topping

2 x 135g packets of lime jelly

170g small can evaporated milk

180g tub of Philadelphia full fat cream cheese

Zest and juices of two large limes

Whipped cream is optional for the decoration, but highly recommended with the zest of one of the limes


1. Crush the ginger biscuits to a fine powder with a rolling pin or wine bottle in a sealed, deflated plastic bag.

2. Melt the butter and add to the crushed biscuits in a small bowl, mixing thoroughly.

3. Press them down hard into the bottom of a 8-inch/20cm springform loose-bottom tin or similar sandwich tin lined with baking parchment.

4. Dissolve one of the packets of lime Gillies by cutting the jelly into cubes, putting them into a heatproof jug or bowl.

5. Add 100ml boiling water and stir briskly. Note: The instructions on the packet might say to use more water, but don't. If 100ml water doesn't fully dissolve the jelly simply flash in the microwave and then leave to cool fully.

6. Whisk the evaporated milk until it's light and foamy with a electric whisk or balloon handwhisk and then stir in the cream cheese and beat well until all the lumps are gone and the mixture is smooth.

7. Fold in the cooled jelly and zest and juices of two limes (hold a little zest back for decorating purposes).

8. Pour the creamy mix on top of the ginger biscuit base, spread smoothly with a spatula, then put it back in the fridge to firm up for three hours.

9. Once set, make up the second packet of lime jelly by dissolving it in 100ml boiling water again, allow it to cool completely.

10. Carefully pour the jelly over the top of the cheesecake so it covers it all, sitting in a thin layer.

11. Back into the fridge again for at least another hour.

12. Decorate with splodges of whipped cream and the remaining lime zest.