Prep: 20 mins
Refrigerate: 2 hours
This is dead simple to make and doesn't need to be cooked so is ready in a matter of minutes.
For the photo I used ginger nuts and served it with a spoonful of poached rhubarb to balance the sweetness.
150g digestive biscuits, hobnobs or ginger nuts
75g butter, melted
250g full fat soft cheese
200g or ½ tin sweetened condensed milk
150ml double cream, whipped, optional
Place the biscuits in a bowl and bash with a rolling pin until they resemble breadcrumbs (don't bash them too hard or they will fly everywhere).
Stir in the melted butter and spoon into a 15cm springform cake tin.
Press the crumbs down well with the spoon to make a smooth base. Refrigerate.
Meanwhile put the cheese in a large bowl with the condensed milk and whisk until smooth.
Add the finely grated lime rind and juice of the limes, whisk until well combined.
Fold in the cream if using.
Spoon into the tin covering the biscuit base and giving an even layer of the filling.
Refrigerate for 2 hours.
To serve cut slices of the cheesecake and serve with seasonal fruit.