Baked Lime Cheesecake

Begin by lining the cake tin, bottom and sides with kitchen foil then set aside. Preheat the oven to 180 degrees c.

In a small saucepan melt the butter for the base then add the spice and biscuit crumbs. Stir well then spread into the base of the cake tin.  The base is very thin and delicate so take your time spreading it out over the bottom of the tin.  I found that an old spoon bent at right angles works well at getting into the corners of a square tin.  A small angled palette knife is helpful too.   Bake the base for just 3 minutes then remove from the oven and allow to cool completely.  Turn the oven down to 150 degrees c (fan)

In a roomy mixing bowl place the cream cheese and sugar and whisk together until smooth. Add then the cornflour, lime zests and juice and the tin of condensed milk.  Whisk well then pour in the beaten eggs.

Take a large sheet of foil and wrap this around the outside of the prepared tin then place this into a large roasting tin. Baking the cheesecake in a bain marie will prevent burning to the outside of the cheesecake and cracking in the centre.

Pour the filling over the biscuit base and smooth out. Take a kettle of boiling water and pour this into the roasting tin so that it comes about 5cm up the sides of the cheesecake tin.

Place into the oven and bake for just 30 minutes. Turn off the oven and open the door slightly and leave the cheesecake in the oven for an hour.

Remove from the oven – the cheesecake will have a wobble in the centre and this is perfect.

Take the cheesecake from the water bath and cool on a wire rack. When  completely cold, cover and chill overnight.

The next day peel away the foil and transfer the cheesecake to a presentation plate. Decorate as you wish but a piping of coconut cream is delicious with a light garnish of lime zests, sifted cocoa or chocolate sprinkles.