100g butter
10 to 12 digestives or gingernuts or a mix
200g caster sugar
300ml double cream
100g bar white chocolate
2 to 3 limes, zested and juiced
200g of soft cheese, Philadelphia/Primula/Marscapone at room temperature
Zest an juice the limes and set them aside as separate items.
Melt the butter. Blitz or smash the biscuits into fine crumbs then add the melted butter and mix thoroughly. Line an expanding 8" cake tin with greaseproof paper - sides and bottom - and pat down the biscuit mix into this. Put in fridge to set.
Break the chocolate into small pieces and slowly but carefully begin to melt in a bowl over a pan of hot but not boiling water. As the chocolate melts beat the sugar and double cream in another bowl to stiff peaks and set aside.
Remove the chocolate from the heat and allow it to cool slightly, but remain melted. Put the cream cheese in a bowl and whisk to start to break it up slightly then pour in the chocolate, bit after bit, and mix in gently. Now fold the this cream cheese and the stiff sweetened cream together. Add the lime juice and some of the zest, again a bit at a time.
Spread the cream mixture over the biscuit base and sprinkle on the rest of the lime zest and a bit of grated chocolate.
Cool in the fridge until set - a few hours - then enjoy!
