BASE*

1 Pkt plain biscuits

1/2 tsp cinnamon

100 gms of butter

FILLING*

225 gms cream cheese

1 tin of sweetened condensed milk

1 Tbsp gelatine

1/4 cup hot water

75 mls lemon juice

TOPPING*

1 pkt of Lime Jelly 1 tsp gelatine

BASE**

Crush the biscuits until they resemble crumbs (blitz in a food processor) and add cinnamon.

Melt butter and mix with biscuit crumbs.

Press 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 prepared chilled pie dish and refrigerate until set.

TOPPING**

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

Leave to cool before you pour on top of the cheese cake, refrigerate until set.