Lemon and lime cheesecake

Ingredients 

• 100 g sugar-free butter biscuits

• 250 g skimmed curd cheese

• 200 g natural cream cheese

• 5 sheets of gelatine

• 70 ml YO sugar-free lemon-lime

• 50g butter

Preparation

Place the shortbread cookies in a cling bag and crush with a rolling pin - then place in a bowl.

Melt the butter and pour over the crumbled cookies - mix thoroughly.

Divide the biscuit/butter mixture between 4 glasses and press down firmly.

Soak the gelatine in cold water. Place the curd cheese and cream cheese in a bowl. Pour YO sugar-free lemon-lime into a pan and heat up. Squeeze out the soaked gelatine and dissolve completely in the warm syrup.

Add the syrup to the curd cheese and cream cheese in the bowl - mix until smooth. Divide the cream between the glasses. Leave to set in the fridge, preferably overnight. Serve chilled with a slice of lemon.