For the base use anything you like including almond meal, linseeds, coconut, LSA, dry sweet biscuits and then mix with coconut oil and pop in the freezer to set.
500g cream cheese - at room temperature
3 teaspoons gelatine
1/3 cup boiling water
½ cup caster sugar
300ml thickened cream
In an electric mixer mix the cream cheese with the caster sugar.
Boil the kettle and dissolve gelatine over the water.
Finely grate the zest of the lemon and lime (depending on how tangy you want your cheesecake to taste).
Add the juice of the lemon and lime to the water and gelatine – let it cool for a few minutes.
Add the water mix and the zest of the fruits (keeping a little lime zest aside) and mix with the cream cheese mixture.
Fold in the cream to the mixture.
Pour out into cheesecake tin.
Set in fridge for at least 4 hours before serving.
Sprinkle lime zest on top before serving.