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
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.