Lime And Ginger Cheesecake

1. 1

   1. Grease a non-stick spring form cake tin. Preheat oven to 180 degrees C.

2. 2

   2. Break the biscuits into a food processor and pulse until you've got a fine crumb. Mix the melted butter into the biscuit crumb. Press into the base and sides of cake tin. Chill in fridge for half an hour

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   3. In a large bowl, beat the cream cheese until soft. Add the sour cream and sugar. Beat in the eggs one at a time.

4. 4

   4. Add the zest of 2 limes and the juice of 3 limes.

5. 5

   5. Pour the filling mixture into the chilled biscuit base and tap lightly to level the filling.

6. 6

   6. Bake in the oven for about 50 minutes, until set. When it is done, it will have a slight wobble in the middle.

7. 7

   7. Take out and cool before putting into the fridge. Then put into the fridge to chill for 4 hours.

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   8. Top with the extra shaved lime zest to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.