This recipe is adapted from a recipe given to me by my good friend Bree for her family’s lemon cheesecake. No bake, no fuss, this is quick and easy and very delicious. Bree was in my first heat on Masterchef and it was a close call as to whether she or I went through – this cheesecake therefore has high credentials!
FOR THE CRUMB CASE
300 g/10½ oz. digestive biscuits/graham crackers
150 g/1¼ sticks butter, melted
FOR THE FILLING
6 limes
600 g/2⅔ cups cream cheese
400 g/1¾ cups condensed milk
FOR THE CANDIED LIME ZEST
70 g/⅓ cup caster/white sugar long grated zest of 4 of the limes (see method)
200 ml/¾ cup double/heavy cream, whipped, for the topping
a 23-cm/9-inch round springform cake pan, greased and lined
a piping bag fitted with a large star nozzle/tip
SERVES 10
Preheat the oven to 180°C (350°F) Gas 4.
To make the crumb case, crush the biscuits/graham crackers to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base and sides of the prepared cake pan firmly using the back of a spoon. You need the crumbs to come up about 3 cm/1 inch high on the side of the pan so that they make a case for the filling. Bake the crumb case in the oven for 5–8 minutes, then leave to cool completely.
For the candied lime zest, pare the zest of 4 of the limes into long thin strips. Simmer the long strips of lime zest with the sugar and 60 ml/¼ cup water for about 5 minutes until you have a thin syrup. Remove the lime zest from the pan and place on a wire rack to drain and cool.
For the filling, finely grate the zest of the 2 remaining limes, and juice all 6 limes.
In a large mixing bowl, whisk together the cream cheese, condensed milk, finely grated lime zest and the lime juice until smooth. Spoon the mixture into the crumb case and chill in the refrigerator for at least 3 hours until the cheesecake has set.
When you are ready to serve, spoon the whipped cream into the piping bag and pipe large cream stars around the edge of the cheesecake. Decorate with the candied lime zest.