Chickencam's Lime Cheesecake
From Omlet Club Wiki
[edit] Ingredients
- 125g digestive biscuits crushed
- 85g butter melted
- 600g cream cheese softened
- 3 tablespoons soured cream
- 200g white sugar
- 8g corn flour
- 3 eggs
- grated zest and juice of 3 limes
[edit] Method
- Prepare 22cm springform cake tin
- Mix crumbs and butter together and press into base and slightly up sides of tin, then refrigerate
- In a large bowl beat cream cheese cream sugar lime zest and cornflour until light and fluffy.
- Beat in eggs one at a time blending until smooth. Add lime juice with mixer on low, finish mixing by hand, do not overbeat or the cake will crack during baking.
- Pour mixture over base.
- Place a shallow tray half full of hot water on the shelf below the cake, then bake at 150 degrees C for 55 to 65 minutes (we did 55 minutes and it didn't crack)
- Then turn oven off and leave in for 30 minutes with oven open about 4 inches.
- Remove from oven and refrigerate over night and for up to 3 days.
