This recipe was easy and simple to make and so yummy that I want to share it with you. You can also make it without any scales! Swapping lime for lemon will make give you a yummy lemon cheesecake. I customised a recipe I found to suit my taste (the coconut was removed from the ingredients because I don’t like it) and to make best use of the ingredients (I replaced the suggested sugar and cream with condensed milk to use up as much of the tin as possible and avoid waste). Furthermore, to avoid waiting 6 hours for the cheesecake to set, I put mine in the freezer for one or two hours and that does the trick! 🙂
For 6-8 people (or 3-4 people 2 days running!)
– 200g digestive biscuits – or, 13 biscuits
– 100g butter – or, roughly divide the butter in 5 and use 2 portions
– 300g Philadelphia cream cheese (I use full fat. If you are going to be decadent eating a dessert, you might as well do it properly!) or add another half a pot for extra depth (i.e. +150g)
– ½ tin Nestle condensed milk
– 1 teaspoon vanilla extract
– 2 large eggs (at room temperature)
– 1 1/2 limes, grated zest and juice (*)
– 1 large egg
– 1 large egg yolk (keep the egg white for another recipe)
– 1 1/2 limes, grated zest and juice
– 50 g butter cut into pieces
– remaining condensed milk and 2 big dollops of double cream (optional).
Preheat the oven to 180 degrees. Line the bottom and the side of a 23cm spring-form dish with baking paper. Use little dollops of butter to keep the paper in situ (see picture below).
For the base, crush the digestive biscuits using a food processor. Melt the butter in the microwave (low heat is best to avoid splatters). Add the melted butter to the crushed biscuits, “whizz” a few seconds until well combined and spread the mixture evenly over the base of the dish, compacting carefully using a flat-bottom glass.
For the cheesecake mix, beat the cream cheese then add the condensed milk, occasionally scraping the sides and bottom of the bowl until well combined. Then, on a lower speed, beat in the eggs one at a time, then add the vanilla and the content of one bowl (with lime zest and juice). Pour over the base and bake for about 30 minutes until the cheesecake is set.
Prepare the lime curd while the cheesecake is cooling down.
For the curd, whisk the whole egg, egg yolk, lime zest and juice in a metal or glass bowl. Whisk in the butter and condensed milk and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the curd if it does not look smooth.
Spread gently over the cheesecake. Once cooled, chill the cheesecake for at least 6 hours (or 1 good hour in the freezer to speed things up).
The cheesecake will keep up to 3 days in the fridge… if you have any leftover that is!