Lemon and Lime Cheesecake

If you don't have a sweet tooth....avoid!!!!

225 grams of digestive biscuits

115 grams of softened butter

500 grams of full fat cream cheese (at room temperature)

300 ml of soured cream (you could use whipped double cream if you prefer or happen to have some in the fridge but either way make sure it is also at room temperature)

Zest of 1 lemon

Zest of 1 lime

Juice of half a lemon

Juice of half a lime

2 tablespoons of honey

2 teaspoons of vanilla essence

1 tablespoon of icing sugar

Crush the biscuits in a processor.

Add the butter and whizz until clumped together.

Put into a buttered and lined dish and smooth out (this is easiest done with your hand) and place in the fridge.

Mix together all the other ingredients in a large bowl until smooth.

Taste and adjust if necessary (you may need to sweeten it more or add more lime or lemon depending on your personal taste).

Cover the base with the topping and place in the fridge for at least a couple of hours, this will keep in the fridge for up to 3 days though - if it lasts that long!