- 250g packet ginger biscuits
- 75g butter, melted
- 395g can sweetened condensed milk
- 250g cream cheese
- 1 cup (250ml) cream
- 1/2 cup fresh lime juice
- finely grated rind of 3 limes
- extra grated lime rind for garnish
Line the base and grease the sides of a 22cm spring form cake pan.
Crush the biscuits either in a sealed plastic bag and a rolling pan or in the food processor (you will need a strong food processor if you are using gingernuts).
Mix the melted butter with the biscuits.
Press the biscuit mixture into the base and sides of the cake pan, ensuring you have an even layer.
Mix the condensed milk, cream cheese and cream until smooth creamy and thick. Gently mix in the lime juice and the lime rind.
Pour into the biscuit shell. Cover with plastic clingfilm and then freeze overnight or for 10 hours.
Remove the cheesecake from the freezer 20 minutes prior to serving. Remove it from the base and sprinkle with extra grated lime rind. Slice into thin slices.