No desserts book would be complete without a cheesecake. This one is based on the classic American dessert, Key Lime Pie, updated with the addition of bitter chocolate. Really easy to prepare and make, the result is simply stunning.
- 85g (3oz) butter
- 250g (9oz) shortbread biscuits, crushed
- 2 x 200g tubs full fat soft cheese
- 397g can Carnation Condensed Milk
- finely grated zest and juice of 4 limes
- To finish:
- 55g (2oz) bitter chocolate (70% cocoa solids)
- 8 thin lime slices
- 55g (2oz) icing sugar (optional)
- In a large saucepan, melt the butter, then stir in the crushed biscuits.
- Press onto the base of a 23 cm (9 in) a cake tin. Chill for 10 - 15 minutes.
- In a large bowl, whisk together the soft cheese, condensed milk, lime zest and juice for 5 minutes until thick and glossy.
- Spoon the mixture over the biscuit base and chill for at least 1 hour, preferably overnight.
- Remove the cheesecake from the tin and place on a serving plate. Drizzle the melted chocolate over the top and sides, then leave to set.
- To finish, gently simmer the lime slices in a saucepan to which you have added the icing sugar and water - there should be barely enough water to cover the slices. The syrup will reduce to a sticky coating on the limes, and you need to make sure you remove the saucepan from the heat before the lime slices colour or brown.
- Transfer the lime slices to baking parchment to set before placing on the cheesecake.