Desert Lime Cheesecake
20 desert limes
½ cup muntrie berries
1 packet ginger nut biscuits, finely crushed
300 ml lime marmalade, melted down
70 g unsalted butter, melted
500 g cream cheese
250 ml thickened cream
2 tbsp. set gelatine
In a bowl, combine the biscuit crumb and butter. Line a rectangular dish with baking paper, then scatter in the mixture and push firmly into the dish.
In a mixer, combine the cream cheese, cream, gelatine and limes. Whisk until thick. Cover the biscuit base with the cheesecake filling and refrigerate for 2 hrs.
Combine the melted marmalade and muntrie berries. Cut the cheesecake into small squares and drizzle over the muntrie marmalade.
Makes 24 small squares