No-Bake Lime Cheesecake

Important note:You must use full fat cream cheese with this recipe. The cheesecake does not thicken and set if you use low fat cream cheese.

You will also need:
23cm loose bottomed flan/tart pan

For the base:
Melt the butter and syrup together, either in a saucepan on a gentle heat or nuke it in the microwave for about 45 seconds. Once hot remove it from the heat. Put all of the biscuits together in a plastic bag, seal the bag and bash it with a rolling pin until the biscuits are rough, rustic crumbs.

Combine the crumbs with the melted butter and syrup. Line the base of the flan/tart case with the buttery crumbs. Press firmly into the case then chill for about an hour.

For the topping:
In a large bowl whisk together the condensed milk and cream cheese. Then add the lime juice and zest (at this stage it does thicken) and whisk to combine. Pour onto the biscuit base and spread evenly across the top. Chill for 1 hour.

Melt the chocolate on 50% power level in your microwave for about 1 minute (or use the old fashioned bowl over a saucepan of simmering water method making sure the bowl isn’t touching the water). Once melted drizzle over the top of the cheesecake. Chill for another hour (at least). Remove cake from flan case. Serve.

Note: You can use a food processor to make the crumb base, but it’ll be very fine crumbs that compact rather densely and make hard work out of cutting into the cheesecake.