ICE CREAM CHEESECAKE

TAKES 25 MINS, PLUS SETTING SERVES 10

300g Hobnobs

100g unsalted butter

100g dark chocolate, broken

200g white chocolate, broken

75g creamed coconut, grated

600g cream cheese

Finely grated zest 1 lime

25g golden caster sugar

120g Müller Light Greek Style Coconut Vanilla Yogurt

FOR THE TOPPING

5tbsp lime marmalade

2tsp lime juice

Finely grated zest 1 lime

1 mango

YOU WILL NEED

20cm greased and base-lined spring-clip tin

1

In a food processor blitz the Hobnobs to a crumb. Melt the butter and dark chocolate. Add to the biscuits and blitz again to combine. Press into the base of the prepared tin and chill. 2 Melt the white chocolate with the creamed coconut. Combine the cream cheese, lime zest, sugar and yogurt in a food processor. Pour in the melted white chocolate and coconut and blitz to mix. Spoon on top of the biscuit base, smooth the top and freeze for 1-2 hrs until just set. Place on a serving plate. 3 Warm the marmalade and lime juice in a small pan. When smooth, spoon over the cheesecake and sprinkle with lime zest. Top with the mango to serve.