Biscuit base

225 g ginger biscuits or digestives – crushed

100 g butter – melted

Lemon and Lime Filling

400 g cream cheese

200 g crème fraîche (or use all cream i.e. 300g)

100 g whipping cream

2 large whole eggs and 1 extra yolk

100 g caster sugar

1 tablespoon runny honey

3 fresh lemon zest and the juice from 2

3 fresh lime zest and the juice from 2 

For the base, simply stir the biscuits in to the butter until well coated and line a spring bottom tin*, pushing them down firmly. If the tin is non-stick line with greaseproof paper.

Refrigerate until needed.

*I used a 22 cm / 8.5 inch spring bottomed lined round cake tin but anything will work, just bear in mind the thicker the filling the longer it will take to cook and a thin one, cooked for example in a baking tray will take about a third less.

Preheat an oven gas 5 / 180°c.

Simply whisk all the ingredients together to form a smooth pouring consistency.

Pour all the mix in to the base.

Bake on the middle shelf for 1 – 1 & 1/4 hours until set around the edges but still slightly wobbly in the middle, but not runny. Making sure you check the cheesecake every 20 minutes during cooking, if the cheesecake browns turn the oven down a tad.

Cool slightly before removing from the tin.

Serve warm or for best results serve chilled.