Chocolate Lime Cheesecake

INGREDIENTS:

  • 50g plain chocolate biscuits
  • 95g chopped unsalted butter – at room temperature
  • 750g Philadelphia cream cheese
  • 200g caster sugar
  • 4 whole eggs
  • 2 egg yolks
  • juice of 4 limes
  • 23cm springform cake tin
  • aluminium foil

METHOD:

  1. Prepare the tin by placing a large overlapping piece of foil over the bottom of the springform tin. My foil wasn’t wide enough to cover all sides adequately so I had to use 2 overlapping pieces.
  2. Insert the pan ring over it and secure it. Fold up the foil around the sides of the tin and place the whole tin on another large sheet of foil and fold and press it securely up the sides as well. Again I did this twice with my size of foil.
  3. This is suppose to form a water tight covering from the water bath but as Nigella mentions, you will still find some water dribbles. As long as you unwrap the outer layer of foil straightaway after baking then it shouldn’t cause any sogginess.
  4. Process the biscuits in a fod processor until they’re crumbs and add the butter and pulse again until all combined.
  5. Line the tin with the biscuit base and use your hands or the back of a spoon to press into the tin until all compact and level.
  6. Refrigerate the biscuit base to set and preheat the oven to 180°C. If you’re short on time the freezer will work just as well.
  7. Beat the cream cheese gently until smooth and then add the sugar.
  8. Beat in the eggs and egg yolks, then the lime juice. Put a full kettle of water on.
  9. Pour the cream cheese filling into the chilled biscuit base and place the tin in a deep roasting tray.
  10. Pour the hot water from the kettle around the foil-wrapped tin until the water comes up halfway up the tin. Be careful not to splash any water in the cheesecake. Likewise don’t overfill the tray with water so you won’t spill it en-route to the oven.
  11. Carefully transfer it to the oven and bake for 1 hour but check it after 50 minutes. The cheesecake should feel just set but still with a hint of wobble. Overcooking it would just cause the tops to crack then split as the cheesecake cools.
  12. Take the roasting tin out of the oven (be careful not to spill!). Gently remove the tin from the water bath and stand it on a rack.
  13. Peel off the outer layer of foil and the side bits of the first layer of foil and leave to cool.
  14. When it has completely cooled down, refrigerate for at least 20 minutes before serving.
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