Jade: Bitemycheesecake

It's no fun to cook for one. It's even less fun to bake for one...especially when I don't have a sweet tooth. But you know those days when you're dying for some cheesecake....yet baking an entire cheesecake just seems excessive...and buying a sub-par slice from Tesco's is hardly worth the effort...so you go to bed feeling unfulfilled, wake up cranky the next morning, and spend the day secretly wanting to suspend analgesia for over dramatic patients...I'm a firm believer in not going to bed angry..enter mini cake tins, about the size of half a coffee mug, perfect for midnight cravings and those odd moments of self indulgence.

Mini lime and coconut cheesecake~ Because I had 1 lime, 1 carton of expiring cream cheese and a tubful of coconut cookies that never made it to the Tuesday MDT.

6 coconut cookies- the kind that's made of tightly packed toasted coconut and sugar

2 digestives [ you don't have to use coconut cookies, either use more digestives or add some toasted coconut]

2-3 tbsp melted butter, salted please

Abt 70-80g cream cheese

100 ml double cream

2 heaped tbsp sugar

Zest of 1-2 limes

juice of 1 lime

pinch of gelatine powder/ agar powder

1. Crush the biscuits till fine, add melted butter and mix until it looks like wet sand

2. Press firmly into a greased mini cake tin and pop in the fridge to set. I left mine overnight

3. For the cheese topping, rub the zest into the sugar to release all that gorgeous citrusy oil

4. Whisk sugar and cream into soft peaks

5. Zap lime juice and gelatine powder in the microwave for about 10 seconds

6. Add that to the cream cheese and mix till the cheese is softened. Don't overdo it or the whole thing will just turn to liquid

7. Fold the cream into the cheese mix, pour over your biscuit base and chill to set..again, couple of hours should do it, but I left it overnight

8. Makes one palm sized cheesecake packed with tropical flavour......that still took me about a week to finish...one deliciously tangy bite at a time