I am a big fan of cheesecake, pretty much doesn’t matter what flavour it is. In this recipe, the combination of the rich chocolatey base and the creamy cheesecake filling with fresh, zingy taste from the lime, is a real game changer.

I saw the original recipe in one of my favourite Nigella Lawson cookbooks, but I made a couple of changes. This cheesecake is made in a water bath to make sure it’s cooked evenly and stays moist, but don’t you worry, it’s much easier than you think, and I will take you through the whole process.

Ingredients

(Make sure all of the ingredients are at room temperature)

  • 300g chocolate cookies (I used Bourbon Cream Biscuits)
  • 100g unsalted butter
  • 750g full-fat cream cheese
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2 large egg yolk
  • Zest and juice of 2 limes

Method

First, take a 23cm spring form tin with a removable ring and make a water-tight covering around it. Place a large overlapping piece of kitchen foil over the bottom of the tin, and then insert the ring over it. Fold the foil up and around the sides of the tin and place it on a second piece of foil, also folding it up and pressing it securely up around the tin. Security cover is done.

Use a food processor (or a plastic bag and a rolling pin) to crush the biscuits, then add butter and blitz it again until it looks like wet sand. Use your hands or the back of a spoon to press the biscuit base onto the bottom of the tin into an even layer. Put it in the fridge until you make the filling.

Pre-heat the oven to Gas Mark 4 (180C). Boil a kettle of water.

In a large mixing bowl, beat the cream cheese until it’s smooth, then add vanilla extract and sugar. Beat the eggs in one by one followed by the egg yolks, then finally add the zest and juice of the limes. Beat for another minute, then pour it onto the chocolate base.

Place the spring form into a large roasting tray and pour boiling water around it to come about half way up around the spring form.

Very carefully transfer it to the oven and cook it for about 50-60 minutes. When it’s done it should look set with a little bit of quiver within the filling.

Take it out of the oven and out of the tin, then remove the outer layer of foil and leave the cheesecake to completely cool down on a rack. Put it in the fridge for a couple of hours (the more time it spends in the fridge, the richer the taste is going to be).

When you’re ready to serve it, place a big sharp knife under hot running water, cut the cheesecake around to be able to remove the ring of the spring form and the rest of the overlapping foil. Then carefully slice it up by placing the knife under running water before every slice.

If you wish to decorate your cake, sprinkle over some chocolate biscuit crumbs, lime zest, chocolate shavings or dust it with a light layer of cocoa powder.

This recipe was inspired by Nigella Lawson's Nigella Bites cookbook.

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