Key lime cheesecake
By OcadoLife
Published on 16 May 2022
Limes are the star of the show in this cheesecake. I love the wonderful sourness they bring, balanced out here with the rich, creamy filling and warming ginger base.Time and servings
1 hr 15 minsTotal time
8Servings
1 hr 15 minsCooking time
Ingredients
- 400 g of soft cheese
- 100 g of unsalted butter, melted, plus extra for greasing
- 3 large eggs
- 1 tsp of vanilla bean paste
- 100 ml of double cream, for the filling; plus 300ml for the topping
- 250 g of ginger biscuits
- 1 tbsp of plain flour
- 3 limes, zested and juiced
- 397 g of condensed milk
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a loose-bottomed 20cm round cake tin with butter, then line with baking paper.Step 2
Pulse the biscuits to fine crumbs in a food processor, or seal in a food bag and bash with a rolling pin. Mix well with the melted butter. Tip into the lined tin and press firmly into an even layer with the back of a spoon.Step 3
Bake for 10 mins, then leave to cool while you make the filling. Reduce the oven to 150°C/130°C fan/gas 2.Step 4
Beat the soft cheese, eggs, flour and two-thirds of the lime zest in a large bowl until smooth. Stir in the condensed milk and double cream and whisk until smooth. The mixture will seem a little thin but that’s fine. Stir in the lime juice, then pour into the tin. Bake for 30-45 mins until the edges are set and there’s a slight wobble in the middle. Turn off the oven but leave the cheesecake inside with the door slightly ajar to cool completely – this prevents a cracked surface.Step 5
Make the topping by whipping the cream and vanilla to soft peaks – be careful not to overwhip as the cream could split. Spoon over the cool cheesecake and scatter with the remaining lime zest. It can be made up to a day in advance and kept in the fridge.