Key lime Cheesecake
3 bowls ( 1 large, 2 medium)
Hand held mixer or stand mixer
Cake crank-handle spatula
10″springform cake pan
250g room temp cream cheese
1 can condensed milk
1/3 cup room temp lime juice
600ml cold cream
250g packet sweet biscuits ( I use Arnotts Nice)
50g melted, unsalted butter
Blitz biscuits in food processor until fine crumbs. Combine well with melted butter. Should have consistency of wet sand.
Press lightly and evenly into base of springform pan with spoon. DO NOT press too hard otherwise you will end up with a cement base and no one wants that.
Place in fridge.
Whip cream until just past soft peaks. Place in fridge.
Beat cream cheese in separate bowl for 2 minutes. Add half can of condensed milk and whip until just combined. Add remaining can and combine.
Slowly pour in lime juice. Mix until you can’t see any more ripples of liquid.
Add heaped spoonful of cream and mix that in by hand (lightens mixture). Add half of whipped cream and fold through for 60 seconds.
Pour cheesecake batter into crumb base and smooth out with cake spatula. Spoon remaining whipped cream and level.
Cover with glad-wrap and refrigerate for a minimum 4 hours. Overnight is best though.