I used this recipe, but left out the lime, and topped it with blackcurrant compote. (Mix 200g of blackcurrants with 2 table spoons of sugar and cook in a saucepan until gloopy)
1 small pack digestive biscuits
100g butter
275ml double cream
170g full fat cream cheese
100g icing sugar
1 lemon
1 lime
decorations if you want
place the biscuits in a bowl and using the end of a rolling pin crush them into a fine crumb.
melt the butter in a pan and mix thoroughly with the biscuit crumbs, then place at the bottom of the cheesecake dish, push down and even out. place in the fridge to chill.
pour the cream into a large bowl and whisk until soft peaks
in a small mixing bowl, soften the cream cheese and gradually sift in the icing sugar, mixing continuously.
grate the rind of the lemon and lime and mix into the cream cheese and icing sugar.
cut the lemon and lime in half and juice, use 1 tbsp of this juice in the cheese mixture
fold the whipped cream into the cheese mixture and spread this on top of the biscuit base and decorate. then chill.
if you which to use other fruit such as berries, blend them into a pulp and then add to the cream cheese and icing sugar instead of the lemon and lime.