Lime Cheescake

Serves: 12
Preparation:25min
Cook:1hour5min
Extra time:8hours chilling
Ready in:9hours30min

Ingredients

• 1 1/2 cups digestive biscuit crumbs
• 6 tablespoons butter, melted
• 750g cream cheese, softened
• 1 cup (220g) white sugar
• 1 tablespoon cornflour
• 3 eggs
• 1 tablespoon grated lime zest
• 2/3 cup (170ml) lime juice

3 good sized limes should be enough.

Directions

1. Combine crumbs with butter or margarine. Press into bottom and partially up sides of 23cm pan. Refrigerate.
2. In a large bowl beat with an electric mixer the cream cheese, sugar, lime peel and cornflour until smooth and fluffy.
3. Beat in eggs one at a time, blending just until smooth.
4. Add lime juice with mixer on low. Finish mixing by hand. Do not overbeat or cake will crack during baking.
5. Pour batter into prepared crust.
6. Bake at 150 degrees C for 55 to 65 minutes or until set.
7. To minimize cracking place a shallow pan half full of hot water on lower rack during baking.
8. Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 10cm.
9. Remove from oven.
10. Refrigerate cake overnight.