Baked Lime Cheesecake
PREP 30 mins plus refrigeration
COOK 40 mins
TOTAL 60 mins
200g plain digestive biscuits
90g butter, melted
3 x 250g cream cheese, softened
1 cup caster sugar
1 tablespoon lime rind
1 tablespoon lime juice
1 teaspoon vanilla bean paste
300ml thickened cream, whipped finely grated lime rind, to decorate
Preheat oven to 160C/140C fan-forced. Grease a 23cm round (base measurement) springform pan. Line base and side with baking paper.
Place biscuits in a food processor. Process biscuits until fine crumbs form. Add butter and process until combined. Press mixture over base of prepared pan. Refrigerate for 20 minutes.
Meanwhile, using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating until combined. Add rind, juice and vanilla. Beat until combined. Pour mixture over base. Smooth top.
Bake for 30-40 minutes or until the top of the cheesecake is just firm to touch (the centre of the cheesecake will still wobble slightly). Turn oven off. Leave cheesecake in oven, with door ajar, for 3 hours. Transfer to the refrigerator. Refrigerate overnight.
Serve topped with whipped cream and lime rind to decorate