Tangy Lime Cheesecake

Tangy Lime Cheesecake

Tangi Lime Cheesecake

Ingredients

• 200g digestive biscuits

• 100g butter melted

• 500g cream cheese at room temperature

• 100g icing sugar

• 3 limes - zested and juiced

• 1 cup of thickened cream

• lime zest to decorate

Act 1 - The Crunchy Foundation

• 200g digestive biscuits

• 100g melted butter

In a whirl of blades and buttery dreams, toss your broken biscuits into a food processor and blitz them to a fine golden sand. Stream in melted butter like liquid sunshine and mix until it resembles edible wet sand.

Now take a 20cm spring form tin and gently press the buttery crumbs into a firm, even base. Use the back of a spoon or bottom of a glass to smooth it all out. Slide it into the fridge and let it chill for 30 minutes. The foundation is set.

Act 2- The Creamy Crescendo

• 500g cream cheese (room temperature, because even cheese deserves comfort)

• 100g icing sugar

• 3 juicy limes, zested and juiced

• 1 cup thickened cream

In a large bowl, beat together the cream cheese, icing sugar, lime zest, and juice until the mixture hums with smoothness and citrus aroma. Now, add the thickened cream and whisk once more until the filling turns luxuriously thick, like velvet clouds.

Pour this luscious lime-laced filling over your chilled base, spreading it into every corner. Tap the tin lightly on the bench to settle it. Return it to the fridge - this time for a longer slumber. Let it rest overnight or for at least 3 hours. Magic, after all, takes time.

Finale - The Zesty Reveal

Gently unlatch your springform tin and lift away the sides. A glorious lime cheesecake stands ready.

For a final flourish, scatter fresh lime zest over the top - green confetti for your masterpiece. Slice, serve and let each bite transport your taste buds to a tropical reverie.