• 200g digestive biscuits
  • 100g unsalted butter, melted
  • 500g soft cheese
  • 100g icing sugar
  • 3 key or regular limes, zested and juiced, plus 1 to serve
  • 250g double cream


  • STEP 1

    Tip the digestive biscuits into a food processor and whizz to a fine crumb. Alternatively, put into a freezer bag and bash with a rolling pin. Pour in the melted butter and mix until fully combined, then tip into a 20cm springform cake tin and press to a smooth, even base using the underside of a glass or the back of a spoon. Transfer to the fridge and chill for 30 minutes.

  • STEP 2

    Whisk together the soft cheese, icing sugar, lime zest and juice until smooth, then pour in the double cream and whisk again until really thick. Pour over the cheesecake base, making sure the top is level. Transfer to the fridge and chill for at least 3 hours. Pare or grate over the zest of another lime, remove from the tin and cut into slices to serve.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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