• 1 cup tea biscuits or 100 g, crumbled
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1½ cups liquid cream or 375 ml, chilled
• ¼ cup icing sugar or 35 g
• 5 tablespoons lime jelly powder or 60 g
• 3 tablespoons water, hot
• 3 tablespoons water, cold
• 1½ cups cream cheese or 300 g
• 1 tin NESTLÉ® Cream or 170 g

• For the lime jelly topping:

• 4 tablespoons lime jelly powder or 50 g
• 4 tablespoons boiling water
• 4 tablespoons water, cold

Preparation

Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake tin.

Whip the fresh liquid cream and the icing sugar for 5-6 minutes or until it is firm and set in the fridge.

Dissolve the lime jelly powder with the hot water then stir with the cold water and set them aside.

Beat cream cheese and NESTLÉ® Cream in an electrical beater until mixture becomes smooth. Add the whipped cream to the cheese mixture and mix in low speed to combine all.

Pour the dissolved lime jelly into the cheese mixture with constant stirring.

Pour the lime cheesecake mixture evenly over the prepared base. Place in the fridge for ½ hour or until its almost firm.

Pour the lime jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.

To make lime jelly topping: Place the lime jelly powder and the boil water in a mixing bowl, stir until jelly is dissolved. Add the cold water and stir.