About this recipe:A delicious tangy dessert if you like lime. Key limes are smaller and more bitter than regular limes. However, if you can't find key limes, use the same amount of zest and juice from normal limes. The taste won't be identical but close enough.
125g digestive biscuit crumbs
85g butter, melted
680g cream cheese, softened
200g caster sugar
1 tablespoon cornflour
1 tablespoon grated lime zest
160ml key lime juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 150 C / Gas 2. Combine digestive biscuit crumbs with melted butter. Press into the base and partially up the sides of a 23cm loose-bottomed cake pan or springform tin. Place in the fridge to chill and set.
In a large bowl, use an electric mixer to beat cream cheese, sugar, lime peel, and cornflour until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour the mixture on top of prepared biscuit base.
Bake in preheated oven for 55 to 65 minutes, or until set. To minimise the cheesecake from cracking, place a shallow roasting tray half full of hot water on a lower rack during baking.
Turn oven off, but let cheesecake remain in the oven for 30 more minutes with the door open a few inches.
Remove from oven. Store in fridge overnight. It will keep for up to 3 days in the fridge.