Baked Lime Cheesecake

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Recipe's preparation

Biscuit Base

Preheat oven to 160C fan forced.

Place biscuits into mixing bowl and mill 15 secs / sp 10.

Add butter and heat 1 min / 100C / sp 3.

Add coconut and mix 10 sec / sp 5.

Transfer biscuit mixture into a greased 24cm spring form tin, press down unsing your MC and then refridgerate. CLEAN THE MIXING BOWL

Cheesecake filling

INSERT BUTTERFLY and place SOFTENED cream cheese into mixing bowl, mix 5 secs / sp 4. Add the sugar, sour cream and flour and mix 30 secs / sp 4. (If room temp is cold mix cream cheese at 37C or soften in the microwave first on a very low power setting)

With a knife or peeler remove the zest from 2 limes and set aside, then juice the limes.

Add eggs, yolk, cordial and lime juice and mix 1 min / sp 4 gradually increasing to sp 4.

Scrape down the sides of the bowl and mix for a further 10 sec / sp 4 to ensure mixture is completely smooth.

Pour over base and bake at 160C for 45 min - 1 hr or until just set.

Lime gel topping

Add lime zest to a CLEAN mixing bowl and mill 40 secs / sp 9. 

Add cordial, lime juice, cornflour and honey and cook 2 mins / 100C / sp 2 with MC removed. Cook for a a further 2 mins / 100C / sp 2, the gel needs to be thick, bubbly and reduced in volume. Cook for a further 2 mins if it is not yet thick and bubbly.

Onced desired consistency is achieved pour gently over cooked cheesecake.

Leave cheesecake out at room temperature until cooled completely, then refridgerate for at least 6 hours or overnight.