Made this a couple of months ago when Tina came to visit. Pretty standard cheesecake but seriously scrumptious. Best made with full fat ingredients, the low-fat stuff just doesn’t have the flavour. Tina decided to add chocolate flakes at the last moment – only problem is that we didn’t add enough.
- 250g packet chocolate ripple biscuits
- 2 tablespoons brown sugar, firmly packed
- 125g unsalted butter, melted
- 3 x 250 g packets cream cheese, softened
- 220g caster sugar
- 1/4 teaspoon vanilla extract
- zest and juice of 3 limes
- 3 eggs
- 1 egg yolk
- 50g chocolate flakes
- 125 ml pouring cream (full fat)
- fresh lime wedges and double cream, to serve
To prepare the cheesecake base, process biscuits and sugar in a food processor until fine crumbs form. Add butter and process until combined. Press mixture over the base of a 22cm non-stick springform tin. Use a palette knife smooth the base or use the base of a drinking glass to help press crumbs over base of tin. Chill for 1 hour.
Preheat oven to 220°C.
Using an electric mixer, beat cream cheese, sugar, vanilla, lime zest and juice in a bowl until just smooth. Add eggs one at a time, beating until just combined. Add egg yolk and beat until just combined. Stir in cream. Add chcocolate flakes and stir through. Pour mixture into tin over crumb base.
Spread evenly and gently bang on the table to remove any air bubbles and level the mixiture.
Bake on lowest shelf for 10 minutes. Reduce the temperature to 150°C and bake a further 25-30 minutes or until mixture is almost set. Should still wobble a fair bit when done.
Cool cheesecake in oven with door slightly ajar. Refrigerate for 4 hours or overnight.
Serve with copious amounts of double cream. Best when eaten for breakfast lunch and dinner !