INGREDIENTS:

Crust: 
· 1 pkt tennis biscuits crushed 
· 1 tsp ground cinnamon 
· 90ml butter melted 
Filling: 
· 2 Tbls gelatine 
· 4 Tbls water 
· 2 x 230g Lancewood Plain Cream Cheese 
· 2 cups Plain Yoghurt 
· 1 tin condensed milk 
· 3 Tbls lime cordial 
· 3/4 cup lemon juice 
· 2 tsp vanilla essence

METHOD:

Pre-heat oven to 180 C
Crust:
Combine biscuits and cinnamon in food processor and process until crumbs form, add melted butter and stir to combine. Press crumbed mixture onto bottom of a 25-cm spring form tin. Bake for 10 minutes until lightly browned. Cool.
Filling:
Sprinkle gelatine over the water and leave it to sponge. Beat the Cream Cheese and Yoghurt with the condensed milk; add the lime and lemon juice and the vanilla essence. Melt the gelatine in microwave for about 30 seconds on high and add it to the mixture. Beat to mix everything thoroughly. Taste and add more lemon if too sweet. Pour filling into prepared crust. Refrigerate.
To Serve:
Decorate top with sweetened whipped cream and sprinkle citrus zest over this.

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