Soft Cheese Gateau Squares

Grease an 18 cm | 7" square deep baking tin with butter.

Put the biscuits in a plastic food bag and bash with a rolling pin until reduced to crumbs. You can do this in a food processor instead. Tip into a mixing bowl.

Melt the butter in a pan over a low heat and pour into the crumbs. Mix well with a wooden spoon until you have a crumbly mixture.

Press the mixture evenly onto the base of the tin until it covers the whole base. Press and smooth it with the back of a spoon.

Mix together the cream cheese, sugar, vanilla and lime juice in a clean bowl.

In another bowl lightly whisk the cream until thick and creamy, but not stiff. Stir into the cream cheese mixture until everything is well mixed.

Pour the mixture on top of the biscuit base and put into the refrigerator for at least 4 hours until set.

Make the jelly, following the packet directions, but use a little less water to make up to 400 ml. Set aside to cool to room temperature. Put the jelly into the refrigerator for about 2 hours until the jelly starts to thicken, but not set.

Peel the apple and, using an apple corer remove the core and take out the pips. Cut the apple into tiny squares and stir into the thickened jelly.

Carefully spoon the jelly over the cream cheese topping until completely covered. Put into the refrigerator for about 3 hours until the jelly has set.