Lime cheesecake recipe

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Lime cheesecake recipe

Lime cheesecakeIngredients 

175g (6oz) digestive biscuits
397g can condensed milk
75g (3oz) unsalted butter, plus extra for greasing
Finely grated zest and juice of 4 limes
2 x 200g tubs full fat soft cheese 

For the base

  • Make the base first. Put the biscuits, into a food blender and break down to a fine crumb.
  • Melt the butter and pour it onto the crumb and mix it in until evenly distributed.
  • Put base mix into ramekins, lightly press down (use the back of a spoon to press down the base crumb very lightly in the tin. Be careful not to press too hard otherwise the cheesecake base will be hard to cut and eat) and set aside or leave it in fridge. If you don't have a food processor don't worry, just place all the ingredients into a strong plastic bag, tie the end and roll over it with a rolling pin until you have a fine crumb.

For the lime topping

  • Whisk the condensed milk with the cream cheese until thick and soft. Add the juice and zest of the lime and mix for 15 seconds. Spoon into ramekins.