Serves 8
INGREDIENTS:
300g digestive biscuits120g butter
300ml double cream
340g cream cheese
Zest of 3 limes, juice of 2 lemons
150g caster sugar
For the topping
Whipped cream
50g finely chopped hazelnuts
6 thinly sliced limes
METHOD:
1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive biscuits in a blender and blend until you get a
breadcrumb-like consistency. Then pour in the butter and blend for 30
seconds. Spoon ⅔ of the biscuit base into the large trifle bowl and use the back
of a spoon to smooth it flat. Put the tin into the fridge to chill while you make
the topping.
3. Whip the cream using a whisk or mixer, once the cream is whipped, add in the
sugar, cream cheese, lime juice and zest and whisk together until you get a
light fluffy texture.
4. Remove the trifle bowl from the fridge and spoon a layer of half the lime
mixture. Use the back of a spoon to smooth out the top. Then add a layer of
the remaining biscuit base, followed by the remaining lime mixture
5. Place the cheesecake into the fridge for 2 hours to set fully. Remove from the
fridge 30 minutes before serving.
6. I like to finish it off the cake by decorating it with pipped whipped cream, a
sprinkle of finely chopped hazelnuts and thinly sliced limes.
