This is a great recipe to make for any event and best made the day before you need it… it’s absolutely delicious!
Ingredients:
150g (5oz) digestive biscuits
50g (2oz) butter, melted
350g (12oz) full-fat cream cheese
150g (5oz) caster sugar
4 medium eggs, beaten
Finely grated zest (plus extra for decoration) and juice of 2 limes
1 teaspoon vanilla extract
300ml (½ pint) sour cream
Method:
1. Crush the biscuits to crumb stage (either in a food processor or a plastic bag and bash with a rolling pin)
2. Combine the biscuit crumbs with the melted butter and press the mixture evenly over the base of a 20cm cake tin with a removable base (or use a pretty ovenproof flan dish that you can serve it in)
3. Place the cream cheese, sugar, eggs, lime zest/juice and the vanilla extract into a food processor and process until smooth (or mix thoroughly in a bowl with a whisk)
4. Pour the mixture into the tin over the crumb base
5. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 30 minutes until just set and slightly risen
6. Remove from the oven and leave for 5-10 minutes
7. Spread the sour cream over the surface and return to the oven for 10 minutes
8. Remove from the oven and leave to cool
9. Once cool, carefully cover with cling film and chill overnight in the fridge
10. Decorate with thin slices of lime and peel and serve chilled
Serves 6-8