This is the whole post, bake it and you’ll know why, there are just no words…
Baked Lime Cheese Cake
125g butter melted, cooled
1 ¼ cup ground almonds (plus extra for dusting)
2/3 cup sugar
zest of one lime (optional)
900g cream cheese
1 ½ cups of sugar
3 tablespoons of fresh lime juice (about half a juicy large lime)
4 large eggs
Preheat oven to 180C, butter a 10inch springform pan and dust with some extra ground almonds. Don’t be tempted to skip this part, I think the almonds help the cheese cake have something to grip onto as it rises.
Combine cooled melted butter, with sugar and almonds, press evenly into the base of spring form pan. Bake 10-12 minutes and cool completely.
Using an electric mixer and a large bowl (this is where a stand mixer really comes in handy) beat cream cheese and sugar on low for a couple of minutes. Add lime juice and beat until smooth. Add eggs slowly, beating well after each addition.
Pour filling over cooled base and bake for 60-70minutes. The cheese cake will become very golden brown by try not to let it burn. Cheese cake will still be a bit slightly wobbly in the middle but will set upon cooling.
Remove cheesecake from oven and put in refrigerator as soon as its cool enough, for at least 8 hours. Let cheesecake sit out of fridge for 10-15minutes then run a knife around the edge of the pan to loosen, and use a spatula to lift gently off base. Cover and return to fridge, or you could just get eating!