the summer soirée pt 2 you’ll need: - 1x pack digestive biscuits (300g) - 120g melted butter (unsalted) - 300g full fat cream cheese - 300g greek yogurt (i use fage 5%) - zest of 2 limes - juice of 1 lime - 120g icing sugar (powdered sugar) - 300ml double cream (heavy cream) (to serve): - fresh kiwi, peeled and cubed - OR fresh mango, peeled and cubed method: 1. begin by placing the biscuits in a large bowl and using a rolling pin or a wooden basher of some sort: crush the biscuits until you resemble a breadcrumb consistency. 2. add in the melted butter and mix until thoroughly combined. 3. in a 30cm cake tin (lined base and greased around the sides), spoon in the biscuit mix and flatten with the back of your spoon. 4. once the biscuits are thoroughly compact and flat on the base of the tin, pop in the fridge / freezer whilst you prepare the rest. 5. meanwhile, in a large bowl: spoon in your cream cheese and greek yogurt. add in the lime zest, lime juice and half of the sugar. 6. using an electric whisk, whisk until the mixture is smooth and thoroughly combined. 7. add in the rest of the sugar and whisk again (this is to ensure it doesn’t go everywhere!). 8. pour in the double cream and whisk again on a low speed until the mixture has thickened (about 3 minutes). 9. the mixture should be thick and just falling off the spoon - do not overwhip. 10. carefully spoon into the cake tin on top of the biscuits and smooth the top until it’s level. 11. pop in the fridge for a few hours or ideally overnight. 12. once ready to serve, peel and chop the kiwis and spoon them over the cheesecake as decoration. 13. slice into large pieces and serve… enjoy 🥝🍋‍🟩xxx #dessert #cheesecake #sweettreat #yogurt - @helentaylorrr