Base:
4 oz Digestive Biscuits
2 oz butter
Filling:
8 oz cream cheese
2 oz caster sugar
2 large eggs
Grated rind and juice from 1/2 lime
Topping:
4 oz strawberries, sliced
1 tbsp sifted icing sugar
Zest of ½ lime
¼ pint double cream
Place the digestive biscuits into a plastic bag, crush with a rolling pin. Melt the butter, but do not overheat, and mix in the digestive biscuits
Transfer to an 8” spring-form cake tin, press down gently, refrigerate until required
Put the cream cheese and sugar into a bowl and whisk until light and fluffy and increased in volume, add the beaten eggs, lime zest and juice and whisk until combined
Spoon over the biscuit crust and bake at 180 degrees Celsius for 40 minutes, or until set, remove from the oven and leave to go completely cold
Put the double cream, sifted icing sugar and lime zest into a bowl and whisk until it forms soft peaks, place into a piping bag, pipe around the cheesecake and decorate with the sliced strawberries. Refrigerate until ready to serve