Bittersweet Chocolate & Lime Cheesecake:

235g double chocolate cookies

90g unsalted butter, melted

800g cream cheese *see NY Cheesecake*

140g caster sugar

3 eggs

7 limes

30 - 40g dark chocolate *see Tips*

Prepare the tin, greased, lined, coated in foil for bain-marie and lined with base as in “New York Cheesecake” simply using cookies instead of biscuits. Leave in the fridge. Oven: 160°C (Fan -20°)

Lightly beat the cheese to loosen it with the hand mixer then add in the sugar, followed by the eggs, one by one. Remember to always mix on ‘low’ and scrape the sides for any unmixed ingredients.

Now, add the zest and juice of 6 of the limes and give it a quick whizz on ‘high’ to lighten it up but only for a few minutes. DO NOT OVERMIX!

Bake in your pre-made bain-marie for 30 minutes. The normal ‘wobble’ rules apply. Leave it to set overnight in the oven then decorate with chocolate Caraque and the zest of the final lime. In this context, I prefer finely grated/chopped zest as opposed to long strands.