Ingredients
250g ginger nut biscuits
125g unsalted butter, melted
600g cream cheese
100g icing sugar
3 limes, zested (save the juice to use in the glaze)
300ml double cream
For the glaze
4 gelatine leaves
100g caster sugar
6 limes, juiced, and pared zest of 3
Method
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Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed
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Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
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Soak the gelatine leaves in cold water. Tip the other glaze ingredients into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour the syrup over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from the tin before serving
PER SERVING
428 kcals • fat 33g • saturates 21g • carbs 28g • sugars 22g • fibre 4g • protein none • salt 0.4g
