Baked Lime Cheesecake

This baked lime cheesecake is best made the day before serving.

Ingredients serve 8 - 10

300 g shortbread

600 g soft cream cheese

250 g caster sugar

150 g fresh cream

3 eggs (150g)

1 lime zest and juice

50 g plain flour

Method

Preheat oven to 120º C normal bake. Spray or brush a 20cm round spring form tin with butter and line the base with greaseproof paper. Roll shortbread out to approx. 3 mm. thick. Place over the tart tin and slightly pressing evenly down. Place cream cheese and caster sugar in a bowl and whisk until soft with an electrical mixer. Add cream and mix evenly. Whisk in the eggs, one at a time. Add lime juice, zest and flour and whisk evenly for approx. 2 minutes. Pour mixture evenly into prepared shortbread lined tin. Bake in the oven for approx. 100 minutes. Turn the oven off and leave the cheesecake in the oven for 60 minutes. Leave in fridge overnight covered with food wrap. Turn out of the mould and cut in slices. Sprinkle with icing sugar on top. Serve with whipped cream and fresh berries such as strawberries, blueberries and raspberries or a mixture.

Note: Use 200g biscuit crumbs mixed with 75 g melted butter instead of shortbread.