chickencam Posted May 27, 2008 Share Posted May 27, 2008 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. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted May 27, 2008 Share Posted May 27, 2008 Yum. Quote Link to comment Share on other sites More sharing options...
