• 160g of dark chocolate digestive biscuits
• 160g of plain digestive biscuits
• 200g of melted butter
• 1 tbs of smooth peanut butter
• 1 tbs of cocoa or cacao powder
• 2 x tubs of Philadelphia light (280g each tub) can use soft cream cheese
• 250g of mascarpone
• 2 tbs of Greek yoghurt
• 100g of icing sugar
• 2 lemons juiced
• 2 limes juiced
• 1 lime zest only
1 Blitz the biscuits in a blender until crumb like consistency, melt the butter in a pan along with the peanut butter and add the biscuit mixture and cacao powder and combine.
2 Add the biscuit base to a loose bottom round baking tin and press down to form an even layer. Allow to firm up in the fridge.
3 For the cheesecake filling, whip the Philadelphia, mascarpone, yoghurt and icing sugar in a large bowl until combined, add the juices of the lemon and lime and the zest and mix until smooth creamy texture.
4 Once the biscuit base has set, add the cream cheese filling on top and spread evenly. Allow the cheesecake to set for a few hours in the fridge or can be made the night before to set.
5 Just before serving, carefully remove the springform tin and garnish the cheesecake with some grated lemon zest.