Ingredients for Lime Cheesecake
- Chocolate Chip Cookies
- Unsalted Butter
- 500g full-fat cream cheese, softened
- Sugar
- 3 large eggs
- Egg Yolks
- Limes, Juice Of
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How to Make Lime Cheesecake
- Preheat your oven to 160°C (140°C fan/325°F/Gas Mark 3).
- Crush the digestive biscuits into fine crumbs (you can use a food processor for this).
- Combine the biscuit crumbs with the melted butter and mix well.
- Press the mixture firmly into the base of a 23cm springform tin.
- Bake for 10 minutes, then remove and set aside to cool.
- In a large bowl, beat together the softened cream cheese and caster sugar until smooth and creamy.
- Gradually add the lime juice and zest, mixing until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the double cream and whipping cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Pour the mixture into the prepared biscuit base.
- Place the springform tin in a larger roasting tin. Pour enough boiling water into the roasting tin to come halfway up the sides of the springform tin (this creates a water bath for even baking).
- Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
- Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for at least 1 hour.
- Once completely cool, remove from the oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
77g
Fat
133g
Carbs
15g
