4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[chickencam]

My OH made this on Saturday evening and it was divine

 

125g digestive biscuits crushed

85g butter melted

600g cream cheese softened

3 tablespoons soured cream

200g white sugar

8g corn flour

3 eggs

grated zest and juice of 3 limes

 

22cm springform cake tin

 

Mix crumbs and butter together and press into base and slightly up sides of tin, then refridgerate

 

In a large bowl beat cream cheese cream sugar lime zest and cornflour until light and fluffy. Beat in eggs one at a time blending until smooth. Add lime juice with mixer on low, finish mixing by hand, do not overbeat or the cake will crack during baking.

 

Pour mixture over base.

 

Place a shallow tray half full of hot water on the shelf below the cake, then bake at 150 degrees C for 55 to 65 minutes (we did 55 minutes and it didn't crack)

 

Then turn oven off and leave in for 30 minutes with oven open about 4 inches. Remove from oven and refridgerate over night and for upto 3 days.

 

I am not a big cheesecake fan but this was lovely and tangy and tasted a bit like lemon curd to be honest.

[Egluntyne]

Yum.