BASE*
Pkt Plain Biscuits
100 gms of Butter

FILLING*
225 gms of Cream Cheese
1 Tin of Condensed Milk
1 Tbsp of Gelatine
1/4 Cup of Hot water
75 mls of Lemon juice

TOPPING*
1 pkt of Lime Jelly

BASE**
Crush the biscuits and add a little cinnamon, then melt butter and mix with biscuit crumbs.
Press the mixture into a pie dish and chill in the fridge.

FILLING**
Beat the cream cheese until soft, gradually add the condensed milk.
Dissolve gelatine in hot water, then add to the mixture with the lemon juice and mix well.
Pour filling into chilled pie dish and refridgerate until set.

TOPPING**
Make up the jelly, let cool before you pour on top of the cheese cake, refridgerate until set.

Make the Jelly using 450 mls of water and add 1 teaspoon of gelatine, this makes it firmer.