Lime Cheesecake

cook 30 mins
  • 200 g (7 oz) digestive biscuits, crushed
  • 100 g (3 1/2 oz) butter, melted
  • finely grated rind of 1 lime, plus 1 1/2 tablespoons juice
  • 300 g (10 oz) cream cheese
  • 75 g (3 oz) icing sugar
  • slices of lime, halved, to decorate
  • Tip the crushed biscuits into a bowl and stir in the melted butter until well coated. Line the sides of a loose-bottomed 20-cm (8-inch) cake tin with clingfilm, then replace the base and press the biscuit mixture evenly over the bottom of the tin. Chill in the refrigerator while making the filling.
  • Meanwhile, place the lime rind and juice in a clean bowl with the cream cheese and icing sugar, and beat until smooth. Remove the base from the refrigerator, spoon over the filling and smooth down with a palette knife. Decorate with slices of lime. Return to the refrigerator for 20–25 minutes.
  • Remove from the tin and gently peel away the clingfilm. Cut into slices and serve.
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