Lime cheesecake

Preheat the oven to 180°C. Line the base of a 23cm springform cake tin with baking paper. Lightly oil the sides of the tin.

For the base, combine the biscuit crumbs and melted butter in a bowl. Press into the bottom of the prepared tin, making sure the layer is even. Bake in the preheated oven until lightly golden, 5 – 10 minutes. Remove from the oven and set aside to cool.

Place the 2 tsp gelatine powder in a small, microwave-safe bowl about the size of a teacup. Add the 65ml cold water. Set aside to soak for 1 minute. Once soaked, microwave in 10-second bursts until the gelatine has dissolved. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat together the cottage cheese, condensed milk, 125ml strained fresh lime juice and lime zest until well mixed. Fold in the warm gelatine.

In a clean bowl under the stand mixer with the whisk attachment, whip the cream to stiff peak stage. Gently fold into the condensed milk mixture.

Pour the mixture over the cooled crust and refrigerate until set, at least 4 hours.

For the lime jelly, place the 1 tsp gelatine powder in a small, microwave-safe bowl about the size of a teacup. Add the 2 tbsp cold water. Set aside to soak for 1 minute. Once soaked, microwave in 10-second bursts until the gelatine has dissolved. Set aside.

Place 80ml (⅓ cup) fresh lime juice, 170ml water and 100g sugar into a small pot over medium heat. Stir until the sugar has dissolved. Add the gelatine, mix well, remove from the heat and set aside to cool.

Once the cheesecake has set for a minimum of 4 hours, remove from fridge and pour the cooled jelly mixture over. Return to the fridge for at least another 4 hours to set the jelly.

To serve, remove from fridge and, using a palette knife, loosen the sides of the cheesecake from the tin. Place on a serving plate and garnish with the fresh lime slices.