3 x 250 g packets cream cheese, softened
220g caster sugar
1/4 teaspoon vanilla extract
zest and juice of 2 limes
3 eggs
1 egg yolk
125 ml pouring cream
fresh lime wedges and double cream, to serve

Then for the cheesecake base:

alternative base
150 g of flour
75 g of butter
40 g of sugar
1 egg
1 pinch of salt

Traditional Base
1 x 250g packet nice or granita biscuits
40g of sugar
125g salted butter, melted
1 Tsp of cinamon

Method

1.
alternative dow: mix sugar, salt and soft butter together. then add the egg and mix again well. Slowly add flour while you keep mixing. precook the dow for 20mn at 200 degres
Traditional dow: To prepare the cheesecake base, finely crush the biscuits or use a food processor. Add cinamon, sugar and butter (soft or melted) and mix until combined. Press mixture over the base of a 22cm non-stick springform tin. Use a palette knife smooth the base. Chill for 1 hour in the fridge.

2. Preheat oven to 220°C.

3. Using an electric mixer, beat cream cheese, sugar, vanilla, lime zest and juice in a bowl until just smooth. Add one egg at a time finishing with the egg yolk, beating until just combined. Stir in cream. Pour mixture into tin over crumb base.

4. Bake on lowest shelf for 10 minutes. Reduce the temperature to 150°C and bake a further 25-30 minutes or until mixture is almost set.

5. Cool cheesecake in oven with door slightly ajar. Cover and refrigerate for 4 hours or overnight.

6. Cut into generous slices and serve with a fresh lime wedge and double cream.

Use the base of a drinking glass to help press crumbs over base of tin.
To garnish, grate dark chocolate over top of cheesecake before serving – it has a natural affinity with lime.
Be careful to only remove the thin coloured part of the peel when zesting citrus fruit as the white pith underneath is very bitter.
You may replace lime by orange or lemon.
Most cheesecakes are better made a day in advance. It gives the flavours time to develop and allows the texture to firm. Baked cheesecakes are best eaten at room temperature.

Lime Cheecake

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