Candlebridge Bakery Traditional Lime Cheesecake

I am dedicating this recipe to my husband and myself in honour of all the work we've done in the garden lately! Totally deserved this indulgence!!

1. 1

   ** Makes two 9" Cheesecakes...as one is never enough! **
   
   
   
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   ** The Crunchy Base **
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2. 2

   Place 10 digestive biscuits in a clear plastic luncheon bag, seal it and using your rolling pin, crush them until they are biscuit crumbs!

3. 3

   Pour the biscuit crumbs into a mixing bowl.

4. 4

   Melt the butter in the microwave (place a little covering of cling film over to stop the butter splashing!)

5. 5

   Add 1 capful of lemon oil to the melted butter and give it a little stir.

6. 6

   Add the melted lemon butter to the biscuit crumbs and then shake over your ground ginger (4 times) and mix well.

7. 7

   Have a little taste. If it's gingery enough and you can taste the lemon, then you have achieved the desired effect. If not, shake in some more ground ginger.

8. 8

   Put the biscuit mix into the bottom of a sponge cake tin (9" round) and refrigerate for about an 1 hour so it's nice and cold and chilled.

9. 9

   Repeat the steps for 1-7 and make the base for the second cheesecake!
   
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   ** The Cheesecake Filling **
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10. 10

    Towards the end of the chilling time, start to make the filling.

11. 11

    In your electric mixer, place the cream cheese.

12. 12

    Boil the kettle and add 200mls of boiling water to the Chivers Jelly and dissolve the jelly.

13. 13

    Add the dissolved jelly to the cream cheese and start the mixer on low... then medium... then high and mix until the cream cheese is smooth and liquidised.

14. 14

    Pour the cheesecake mix over the chilled biscuit bases and chill for about an hour and half. You can test it by gently prodding it with a fork and it should be slightly springy and jelly like (now you know it's set!)

15. 15

    You can serve the cheesecake with a dollop of fresh cream, grated milk, dark and white chocolate flakes and mint leaves to decorate and a dusting of icing sugar.
    
    
    *Original recipe by L. Shannon, The Candlebridge Bakery Ireland.*