150g plain sweet biscuits, processed to fine crumbs
80g butter, melted, cooled
500g cream cheese, softened
3/4 cup caster sugar
1 lemon, rind finely grated, juiced
2 limes, rind finely grated, juiced
1 1/2 tablespoons lime juice
1 1/2 tablespoons lemon juice
3 teaspoons powdered gelatine
300ml thin cream, lightly whipped
Grease and line base and sides of a 5.5cm deep, 22cm (base) springform pan with baking paper. Combine biscuit crumbs and butter. Press into base of prepared pan. Refrigerate while preparing filling.
Using an electric mixer, beat cream cheese and sugar until smooth. Beat in lemon and lime rind. Heat 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons lime juice and gelatine in a small saucepan over medium heat, stirring with a fork until hot and gelatine is dissolved. Set aside to cool slightly. Beat gelatine into cream cheese mixture until well combined. Fold in cream, mixing until well combined.
Spoon filling over base. Smooth surface. Refrigerate for 4 hours or until set. Serve.