Dark chocolate and lime cheesecake by Phil Vickery

Phil Vickery's simple and delicious Cornwall no-bake cheesecake

Ingredients

200 g7 oz digestive biscuits
100 g3½ oz dark chocolate, at least 70%
350 g12¼ oz cream cheese
150 ml5¼ fl oz double cream
250 ml8¾ fl oz condensed milk
6 limes, juiced

For decoration:

100 g3½ oz dark chocolate
1 punnet of raspberries

Method: How to make Dark chocolate and lime cheesecake

Bash the biscuits up with a rolling pin until they form fine crumbs. Melt the chocolate in a bain-marie, the pour over the biscuits and mix well. Spread over the base of a 22cm springform cake tin.

Whisk together the cream cheese, double cream and condensed milk. Add in the lime juice and mix well. The mixture should start to thicken immediately. Pour this over the biscuit base and chill until set (at least 3 hours).

Meanwhile make the chocolate shapes to decorate. Melt the chocolate in a bain-marie. Pour the chocolate into a piping bag fitted with a very fine nozzle. Carefully pipe the desired shapes onto silicone paper and leave to set.

Arrange the raspberries on top of the cheesecake and top with the decorative chocolate shapes.