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Cheesecake

Ingredients
500g cream cheese
125g caster sugar
150ml double cream
3 limes (juice)
3 sheets of platinum gelatine
Raspberries
300g Chocolate chip cookies with roasted hazelnuts
75g melted butter

Method
First make the base. Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. (This is great therapy, but you could use a food processor if you have no issues!).

Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now press the mixture into a loose-bottomed or spring form 24cm round cake tin, at least 5cm deep, with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Soak gelatine in cold water 5-7 minutes, try to keep the sheets as separate as possible while they are soaking, to allow them to absorb evenly. When the time is up squeeze as much water out as possible. Gelatine needs to be added to hot liquid so heat 50ml of the double cream to just boiling. Take off the heat, add the sheets one at a time so they dissolve completely. Set aside to cool while you do the next step.

Mix the cream cheese, caster sugar and lime juice together. Taste as you go and add enough lime juice to zing your taste buds, allowing for the fact that adding the cream will soften the bite of the lime.

Add the cold double cream and mix well. When this is done, next is the warm gelatine cream, be careful to add a small amount at a time, if it is still warm. This will allow it to cool nicely as you add it. When it is all well mixed, it should be a creamy texture.

When it is to your satisfaction, add to the base and return to the fridge. This should chill for at least a couple of hours.

To serve remove the outer tin and cut a slice. To serve it works beautifully alone, or with some crushed cookies on top, perhaps some dried raspberry powder or fresh raspberries. Just make sure not to add too much as you don’t want to overwhelm the lovely fresh lime.

Then eat, Delish!