Rich and creamy, with a sweet biscuit base and the tang of citrus, this baked cheesecake is an ideal dessert for summer.

Preparation

• 1
  Lightly grease and line a loose bottomed 21cm baking tin with baking parchment.
• 2
  To make the base, crush the digestive biscuits. Melt the butter and honey in a saucepan, turn off the heat, add the crushed biscuits and mix well together. Stir in a small pinch of salt and the finely grated zest of a lemon.
• 3
  Spoon the mixture into the prepared tin, spread so that it is even and press down well. Cover and chill in the fridge, for an hour or so if possible.
• 4
  Preheat the oven to 180 degrees, or 160 degrees fan oven.
• 5
  Mix the yoghurt, cream cheese and vanilla extract together in a food processor. Whisk in the sugar and the juice and finely grated zest of a lime. Separate the eggs, add the whites and blend the mixture until well combined, but don't over whisk.
• 6
  Pour and spread the mixture evenly onto the chilled biscuit base. Bake in the preheated oven for 30-35 minutes, then remove and allow to cool. Cover and chill in the fridge.
• 7
  To serve, garnish with whipped and piped double cream and sprinkle on a little very finely grated lemon and lime zest.