Zesty strawberry and lime cheesecake

Preheat the oven to 160°C and line a 23 cm springform cake tin with baking paper.

For the crust

Mix together the biscuits and the butter.

Press the mixture firmly into the bottom and up the sides of the cake tin, and place in the fridge for 10 minutes.

For the strawberry syrup

Place all the ingredients in a heavy bottomed pan and heat over low heat for 10–15 minutes, stirring occasionally or until it looks like a thick syrup. Set aside half for serving.

For the filling

In a large bowl, beat the cream cheese, cream and sugar together until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla essence, lime juice and zest, and beat again.

Pour half of the filling into the crust, and smooth the surface with the back of a spoon. Place the strawberries in an even layer on top. Spoon over the remaining filling. Drop teaspoons of the strawberry syrup on to the top and swirl with the back of a spoon to create a marbled look.

Bake for 1 hr 15 minutes or until just set in the middle. It will still have a slight wobble, but this will set upon cooling.

Remove from the oven and cool completely.

To serve

Top with whipped cream, sliced strawberries, lime zest and reserved strawberry syrup.