Lime semifreddo cheesecake

• digestive biscuits140g 140g

  roughly broken

• butter↗75g 75g

  melted

• condensed milk↗300g 300g
• full-fat cream cheese↗200g 200g
• double cream↗150ml 150ml
• finely grated zest 3 limes

  plus extra to serve

• lime juice↗3 tbsp 3 tbsp

  (from 2 limes)

• fresh or frozen cranberries200g 200g
• golden caster sugar↗100g 100g
• ground arrowroot or cornflour↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin – press firmly into the base to create an even layer. Chill while the filling is made.

2. 2

   Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened – this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.

3. 3

   Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.

4. 4

   To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.

5. 5

   Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.