Cheesecake:
230g biscuits (any can be used, but I use a mix of gingernut & malt)
½ tsp ground ginger
2 Tbsp cocoa
75g butter
30g Chelsea Demerara Sugar
520g cream cheese
175g Chelsea Caster Sugar
40g cornflour
1 tsp vanilla paste
3 eggs + extra 1 yolk
1½ Tbsp lemon juice
Juice and zest of 3 limes
230g sour cream

Candied Limes:
1-2 limes sliced thinly
½ cup Chelsea White Sugar
½ cup water

Set oven to 190°C. Line the base of a 20cm spring form cake tin.
Process the biscuits until a fine crumb, mix in the ginger, cocoa and demerara sugar, melt the butter and combine all four together.
Pour this mix into the cake tin, and press the crumbs to form a base for the cheesecake. Place in the oven and bake for 10 minutes, remove from oven to cool. Turn the oven to 175°C
In a cake mixer, with the K paddle, mix the cream cheese until is it smooth and soft.
Premix the caster sugar and cornflour together, then add into the cream cheese and mix until smooth.
To this mix add in the vanilla, eggs, lime and lemon juice and sour cream and mix until well combined. Then change to the whisk attachment and whisk the mix until soft and smooth.
Take the spring form tin and wrap the outside with several layers of tinfoil – this is to stop water seeping into the cheesecake. Ensure you have this well covered. Then use baking spray to give a quick spray to the inside sides of the tin. Place the tin in the centre of a roasting dish which has sides higher than the cake tin.
Pour the cheesecake mix into the tin, and smooth off the top surface so you have no lumps on the surface.
Pour boiling water into the water bath around the tin – this is often easier to do once you have placed the cheesecake into the oven, ensure water is all the way up the sides of cake tin.
Bake for 60 minutes and then cool the cheesecake slowly in stages.
Decorate the top with candied limes – heat sugar and water together until dissolved and simmering. Add lime slices and cook gently for 15-20 minutes until ‘candied’.
Use to decorate the top of the cheesecake and finish off with some freshly grated lime rind.

Carefully remove the spring form side of the tin, and place cheesecake in fridge to chill completely. Remove tin base prior to serving.

From the TV show Chelsea New Zealand's Hottest Home Baker.