Ingredients
250g plain sweet biscuits
125g butter
melted
375g cream cheese
at room temperature
2 limes
zest of
2 tsp vanilla extract
⅓ cup lime juice
400g condensed milk
10g gelatine
satchet of
Equipment
- 1 20cm springform tin
- 1 processor
- 1 straight sided glass
- 1 bowl
Instructions
- Grease and line a 20cm springform tin. Set aside.
- In the processor, crush the biscuits and add butter mixing well.
- Take half the mixture and press it firmly into the bottom of the tin and press the reamining biscuit mixture into the sides of the tin using a straight sided glass.
- Refrigerate for 20 minutes.
- In a clean bowl beat the cream cheese until it’s smooth. Add the zest and vanilla and mix well.
- Sprinkle the gelatine satchet over the mixture and gradually add the condensed milk and lime juice beating until smooth and all ingredients are well combined.
- Pour into the the tin and refridgerate for 4 hours minimum, preferably overnight. Decorate with lime zest over the top.
