200g full fat soft cream cheese,
250g mascarpone cheese,
200g white chocolate,
150g Digestive biscuits - crushed,
Vanilla Essence 1 teaspoon,
Melt the butter, add vanilla essence then stir in the biscuit crumbs. Press into an 8 inch spring form cake tin.
Break the chocolate into small pieces and gently melt over a pan of boiling water. Whisk with the
cream & mascarpone cheeses, gin, & eggs. Juice and zest 1 limes & add to the mixture.
Bake at 160C - for 45 minutes. Leave to cool, remove from tin and garnish with raspberries, & the remaining lime slices.