You really need to make this the day before you want to eat it as a cheesecake needs to rest for 24 hours in the fridge.
- 75g unsalted butter, melted
200g gingernut biscuits, finely crushed
- 700g full fat cream cheese
- 150g caster sugar
- 150ml double cream
- 3 medium eggs
- 2 medium egg yolks
- 2 tablespoons plain flour
- Grated zest of 3 limes and the juice of 1 lime
- 2 knobs stem ginger in syrup, finely chopped
- 200ml sour cream
- Heat the oven to 180˚c, fan oven 160˚c, gas mark 4. Base-line a 21cm spring-form cake tin with a disc of non-stick baking parchment. Pour the melted butter into the crushed biscuits and mix well. Tip into the tin and press down firmly to form an even layer over the base. Bake in the oven for 10 minutes then remove and cool.
- Place the cream cheese, sugar, cream, eggs and egg yolks, flour and lime zest and juice in a food processor and process for a few seconds until smooth. Pour into the tin and scatter over the chopped stem ginger. Bake in the oven for 10 minutes then turn the heat down to 140˚c, fan oven 120˚c, gas mark 1. Bake for a further 40-45 minutes or until the centre of the cheesecake still has a slight wobble when nudged. Turn off the oven, open the door slightly and leave the cheesecake to cool for 1 hour. Remove the cheesecake from the oven and cool before refrigerating overnight.
- To serve, spread the sour cream over the surface of the cheesecake and top with blueberries or raspberries.