Tuesday, March 9, 2010
With a long weekend here in Canberra, I had plenty of time to bake. I started making this in the morning and by the afternoon couldn't wait for it to be chilled and ready to eat! I was craving it all day long!
This cheesecake uses a basic baked New York base, with a zesty twist!
Lime and Ginger Cheesecake
1 x 250g packet Gingernut biscuits
100g melted butter
500g Philadelphia cream cheese
3 tbsp sour cream
140g caster sugar
juice of 3 limes
zest of 2 limes
lime zest, extra for decorating
1. Grease a non-stick spring form cake tin. Preheat oven to 180 degrees.
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
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. Add the lime zest and juice.
5. Pour into the chilled biscuit base, tap lightly to level the filling.
6. wrap the base of the cake tin with tin foil to create a watertight seal.
7. Place the cheesecake in a baking dish and pour 2-3cm of boiling water into the base of the dish, surrounding the cake tin.
8. Bake in the oven for about 50 mins, until set, with a slight wobble in the middle. (I like to let mine brown a little on top).
9. Take out and cool before putting into the fridge to chill for 4 hours.
10. decorate with lime zest curls.